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If you are searching for fluffy golden pancakes that rival any diner breakfast these buttermilk pancakes will become your go-to recipe for lazy weekends or brunch with family. The homemade white syrup makes them extra decadent and turns any morning into a celebration.
My family always requests these on birthdays and special mornings. The ritual of whisking together simple ingredients turns into something really special when you smell the pancakes cooking.
Ingredients
- All purpose flour: assures the right blend of structure and tenderness use fresh for best texture
- Granulated sugar: adds just enough sweetness to balance tangy buttermilk
- Salt: sharpens all other flavors go for a fine sea salt if possible
- Baking powder and baking soda: work together for a tall soft rise old leaveners will not give the same lift
- Egg: enriches the batter and binds the ingredients use the freshest egg for best flavor
- Buttermilk: gives signature tang and tenderness always shake or stir before measuring
- Unsalted butter: adds richness and a subtle dairy flavor opt for real butter and melt gently
- Whole milk: is for thinning the batter so pancakes cook up tender not dry adjust to your preferred consistency
- For the white syrup: butter cream and sugar create a luscious pourable drizzle
- Buy high quality cream and butter: for the dreamiest result and stick with pure white granulated sugar for a glossy finish
Step-by-Step Instructions
- Prepare Dry Ingredients:
- Combine flour sugar salt baking powder and baking soda in a large bowl stirring well to evenly distribute the leaveners.
- Mix the Wet Ingredients:
- Crack the egg into a medium bowl. Add the buttermilk and melted butter. Whisk until smooth and well blended to ensure the butter is not too hot or you risk scrambling the egg.
- Combine the Batter:
- Pour the wet mixture into the bowl of dry ingredients. Mix just until combined. The key is to stop when you no longer see dry streaks to avoid tough pancakes.
- Adjust Consistency:
- If your batter looks overly thick drizzle in a little milk a quarter cup at a time stirring gently. The batter should slowly flow off a spoon but not be runny.
- Cook the Pancakes:
- Grease and heat a skillet or griddle over medium heat. Drop the batter onto the skillet using about one third cup per pancake. Wait until bubbles form across the top and the edges look set then gently flip and cook until the second side is golden.
- Make the White Syrup:
- Melt the butter in a large pan over medium heat. Add cream and sugar. Stir constantly as the mixture heats. Once everything begins to boil keep stirring and allow it to boil for a full minute to thicken.
- Finish and Serve:
- Spoon the warm syrup generously over stacks of pancakes. Serve right away for the best texture and heat.
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My favorite part of these pancakes is the silky white syrup. My mom always poured it straight from a chipped green creamer and we dipped even bacon in it. Every time I make it the scent takes me right back to our kitchen with sunlight on the table and laughter in the air.
Storage Tips
Buttermilk pancakes store well in the fridge. If you have leftovers let them cool completely on a rack. Stack between pieces of parchment and wrap tightly with plastic then refrigerate up to three days. Pop them in the toaster or a warm pan for a quick weekday treat. Syrup keeps in a glass jar in the fridge for a week. Heat gently to revive the creamy texture.
Ingredient Substitutions
No buttermilk No problem. You can make a quick substitute by mixing milk with a splash of lemon juice or vinegar and letting it sit for a minute. Whole wheat or oat flour works for a more wholesome spin and a dash of vanilla is lovely if you enjoy that flavor.
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Serving Suggestions
These pancakes love toppings. Scatter fresh berries chopped nuts or chocolate chips over the batter right after pouring it in the skillet. For a savory twist try serving with crisp bacon or sausage links. The pancakes also freeze well for a ready-to-go breakfast.
Cultural Context
Buttermilk pancakes are a beloved staple in American breakfast tradition thanks to their use of tart buttermilk and leavening for unrivaled fluffiness. The white syrup almost like a cross between caramel and sweet cream is a regional comfort food you will rarely find outside of family tables.
Frequently Asked Questions About Recipes
- → How do I achieve extra fluffy pancakes?
Be sure not to overmix the batter and allow it to remain a bit lumpy. Buttermilk and baking soda react to create lightness, so use fresh ingredients for best results.
- → Can I substitute buttermilk?
Yes, combine regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s acidity and tenderness.
- → How do I know when pancakes are ready to flip?
Look for bubbles forming on the surface and edges that appear set. Once you see these, gently flip with a spatula and cook until both sides are golden.
- → What makes the homemade white syrup unique?
This syrup blends butter, cream, and sugar for a rich, buttery topping that’s luxuriously smooth—offering a delightful alternative to maple syrup.
- → Can pancakes be made ahead and reheated?
Absolutely! Store cooked pancakes in an airtight container, then reheat in a toaster or oven to restore their fluffiness before serving.