Fluffy Buttermilk Pancakes with Homemade Maple Syrup

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (480ml) buttermilk 2 cups (480ml) buttermilk
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Butter or oil for greasing the pan Butter or oil for greasing the pan
• For the Maple Syrup: For the Maple Syrup:
• 1 cup (240ml) pure maple syrup 1 cup (240ml) pure maple syrup
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 52g, 16g
• Protein: 10g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Preheat a griddle or non-stick skillet over medium heat and grease with butter or oil.
5. 5.
   Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter, adding more butter or oil as needed.
7. 7.
8. 8.
   For the Maple Syrup:
9. 9.
   In a small saucepan, combine the maple syrup, butter, and vanilla extract.
10. 10.
    Heat over medium-low heat, stirring occasionally, until the butter is melted and the syrup is warmed through.
11. 11.
    Remove from heat and let cool slightly before serving.

Treat your ingredients with care...

• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Maple syrup — Opt for pure maple syrup instead of pancake syrup for a more authentic and flavorful experience.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter just before cooking.
• To keep the pancakes warm while cooking the rest of the batch, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Experiment with toppings such as fresh berries, sliced bananas, or a dollop of whipped cream for added flavor and presentation.

Serving advice

Serve the pancakes hot off the griddle, stacked high on a plate. Drizzle the warm maple syrup generously over the pancakes, allowing it to seep into the fluffy layers. Add a pat of butter on top for an extra touch of richness.

Presentation advice

For an appealing presentation, dust the pancakes with a sprinkle of powdered sugar before serving. Garnish with a few fresh berries or a sprig of mint for a pop of color.