Buttermilk Pancakes Fluffy Breakfast (Print-Friendly Format)
Fluffy buttermilk pancakes with homemade white syrup. Easy to make, soft texture, perfect for breakfast delight.
# Required Ingredients:
→ Pancake Batter
01 -
155 g all-purpose flour
02 -
25 g granulated sugar
03 -
0.5 g fine salt
04 -
4 g baking powder
05 -
2 g baking soda
06 -
1 large egg
07 -
320 ml buttermilk
08 -
14 g unsalted butter, melted
09 -
120 ml whole milk, as needed to adjust batter consistency
→ White Syrup
10 -
227 g unsalted butter
11 -
240 ml heavy cream
12 -
400 g granulated sugar
# How to Make It:
01 -
In a large mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
02 -
Whisk the egg in a separate bowl, then add buttermilk and melted butter. Mix to combine thoroughly.
03 -
Pour the wet ingredients over the dry mixture. Stir until just combined, ensuring the batter remains slightly lumpy.
04 -
If the batter is overly thick, add whole milk in 60 ml increments, stirring after each addition until the desired pouring consistency is reached.
05 -
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 -
Drop spoonfuls of batter onto the heated surface. Cook until small bubbles form on the surface and edges look set, then flip and cook the reverse side until golden brown.
07 -
In a large saucepan over medium heat, combine butter, heavy cream, and sugar. Stir until mixture comes to a boil, then continue boiling for one minute while stirring constantly.
08 -
Arrange the pancakes on serving plates and spoon the hot white syrup over the top.
# Additional Information:
01 -
Do not overmix the pancake batter; a few lumps will yield a more tender result.
02 -
The white syrup is very sweet; serve sparingly if desired.