Buttermilk Pancakes Recipe
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
2 cups buttermilk
1 tablespoon maple syrup, plus more for serving
1 teaspoon pure vanilla extract
cultured butter to cook the pancakes
- Melt 3 tablespoons butter in saucepan over medium heat. Transfer to bowl; let cool.
- Combine flour, baking powder, baking soda and salt in large bowl; whisk to blend.
- 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 well in center of dry ingredients; pour in buttermilk mixture. Fold to just combine (a few lumps are ok). Let batter rest 10 minutes.
- Meanwhile, heat the oven to 200ºF. Line baking sheet with parchment paper and set aside.
- Heat 1 teaspoon vegetable oil in large skillet over medium heat until shimmering. Wipe out the excess oil with a paper towel.
- Using an ice cream scoop or 1/4-cup measure, portion out the batter onto the pan. Cook for 2-3 minutes or until the edges turn golden brown and pancakes flip easily with a spatula. Cook the other side for 1-2 minutes or until lightly browned.
- Transfer onto the prepared baking sheet; keep warm in the oven while you cook the rest of the batter.
- Repeat with remaining batter.
- When ready to serve, stack several pancakes on top of each other. Top with butter and drizzle with maple syrup.