CLASSIC BUTTERMILK PANCAKES
Serves 4
15 mins prep
15 mins cook
30 mins total
It’s hard to put into words to describe how insanely fluffy, golden, and utterly delicious these are 🥞 And with the salted maple cinnamon butter?!! Chef’s kiss 🤎
0 servings
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Start by making the salted maple cinnamon butter. Beat together all of the ingredients in a medium bowl until well combined and the butter is fluffy. Place into an airtight container and set in the fridge until ready to use. Make the pancake batter. In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined. Add in the granulated sugar, flour, baking powder, baking soda, and salt. Whisk until just combined, it’s okay if there are a few small lumps in the batter. Let the batter rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and grease with butter. Use a 1/3 measuring cup to pour the batter onto the pan for each pancake. Cook until little bubbles form, and then gently flip to cook the other side until golden brown (~2-4 minutes on each side). Plate and serve the pancakes warm with the salted maple cinnamon butter and maple syrup, if desired. Enjoy!
