Buttermilk Pancakes Recipe
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups buttermilk
1 tablespoon maple syrup, plus more for serving
1 teaspoon pure vanilla extract
cultured butter or vegetable oil to cook the pancakes
- Place 3 tablespoons of butter in a saucepan and melt it over medium heat. Place into a bowl and let it cool.
- To prep the dry ingredients, place all purpose flour, baking powder, baking soda, and kosher salt in a large bowl. Give it a whisk.
- To prep the wet ingredients, place eggs, buttermilk, maple syrup, vanilla extract, and the now-cooled melted butter into a bowl. Whisk until fully combined.
- Create a well in the center of the dry ingredients and pour in the wet ones. Fold them in and stir until just combined. A few lumps of our are okay. Do not overmix. Let the batter rest for 10 minutes on the counter.
- Meanwhile, heat the oven to 200ºF. Line a baking sheet with parchment paper and set aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium heat until shimmering. Wipe out the excess oil with a paper towel.
- Using an ice cream scoop or a quarter measuring cup, portion out the batter onto the pan. Cook for 2-3 minutes or until the edges turn golden brown and the pancakes do not resist when you try to flip them with a spatula. Cook the other side for 1-2 minutes or until lightly browned.
- Transfer onto the prepared baking sheet and keep them warm in the oven while you are cooking the rest of the batter.
- Repeat the same process with the remaining batter.
- When ready to serve, stack several pancakes on top of each other. Top with butter and drizzle with maple syrup.