Buttermilk Pancakes with Warm Buttermilk Syrup
Tender, tangy buttermilk pancakes served with a warm, buttery buttermilk syrup made in 5 minutes.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Pancakes.
- 2 tablespoons granulated sugar Pancakes.
- 2 teaspoons baking powder Pancakes.
- 1 teaspoon baking soda Pancakes.
- ½ teaspoon salt Pancakes.
- 1 ¾ cups buttermilk Pancakes; room temperature.
- 2 large eggs Pancakes.
- ¼ cup unsalted butter, melted Pancakes.
- 1 teaspoon vanilla extract Pancakes.
- ½ cup unsalted butter For the syrup.
- 1 cup granulated sugar For the syrup.
- ½ cup buttermilk For the syrup.
- ½ teaspoon baking soda For the syrup.
- 1 teaspoon vanilla extract For the syrup.
Instructions
Cooking
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the eggs, then whisk in the buttermilk, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Rest 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and grease lightly. Cook 1/4-cup pancakes 2 to 3 minutes until bubbly, flip, and cook 1 to 2 minutes more until golden. Keep warm at 200°F.
- For the syrup, melt the butter in a large saucepan. Whisk in the sugar and buttermilk, bring to a boil, and simmer 3 to 5 minutes until light golden. Remove from heat and whisk in the vanilla and baking soda (it will foam).
- Serve the pancakes with the warm syrup.
Notes
Makes about 10 pancakes and about 1 1/4 cups syrup. Refrigerate leftover syrup and use within 5 days. Nutrition is an estimate per serving (2 to 3 pancakes with about 3 tablespoons of syrup).