Apr 29, 2013

Fluffy Buttermilk Pancakes with Buttermilk-Caramel Syrup


To say that I've made a lot of pancakes is an understatement.  While we do go through times where we don't eat them for months, we also go through times where we eat them every weekend and Jack eats the leftovers for days.  Perhaps not the healthiest of breakfasts buuuuut they are pretty tasty.

I used to make them from a mix but they always seemed to heavy and really seemed to sit like cement in my stomach.  I then started making them from scratch but I had a hard time finding a recipe that produced the same results over and over.  Sometimes they were flat or far too dense, or chewy or any other unappealing word you can think of.

But finally, I have found our favorite recipe.  It just works every single time.  The one caveat I have is that I always use buttermilk and not milk mixed with vinegar or lemon juice.  I know a lot of people use this method but it doesn't always work for me so real buttermilk it is.


We usually just eat our pancakes with maple syrup but I have to share this buttermilk-caramel syrup with you.  I first made it when we had company visiting and I wanted to make something special to go with waffles.  Every since then, I look for reasons to make it. It's sweet and sticky, great on pancakes and waffles and takes just a few minutes to cook while your pancakes or waffles are cooking.  Sometimes I make a big breakfast just so that I can have the syrup!!


Fluffy Buttermilk Pancakes with Buttermilk-Caramel Syrup
Printable Version

For the pancakes:
2 cups all-purpose flour
¼ cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, lightly beaten
1½ cups buttermilk (plus up to 2 tbsp. more for thinning)
½ tsp. vanilla extract
4 tbsp. (¼ cup) unsalted butter, melted and cooled, plus more for griddle or pan

1. Heat an electric griddle to 300° F or heat a non-stick pan over medium heat. Preheat oven to 200° F.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large glass measuring cup, whisk together the eggs, buttermilk, vanilla extract, and cooled butter. Add buttermilk mixture to flour mixture and gently stir together, until there are no large flour streaks but it is still lumpy. Do not overmix. (Mixture will be very thick. You can add a little more buttermilk to make it workable. Start with a teaspoonful and mix gently, creating desired consistency.)
4. Butter the griddle or pan and drop ¼ cup size rounds onto hot surface. Cook until edges begin to dry and bubbles form on the uncooked surface, 3-5 minutes (watch carefully). Flip pancakes with a spatula and cook until golden brown and cooked through, another 2-4 minutes, watching carefully. Remove cooked pancakes to a cookie sheet and keep warm in the oven until ready to serve. Continue with the remaining batter.

For the Buttermilk-Caramel Syrup:
1½ cups buttermilk
¾ cup granulated sugar
¾ cup brown sugar, loosely packed
¼ cup unsalted butter, cut into 1-inch cubes
1 tsp. baking soda
1 tsp. vanilla extract
Pinch of salt

1. Add buttermilk, both sugars, and butter to a large saucepan over medium heat. Bring to a boil, whisking occasionally. Once boiling, remove from heat and whisk in the baking soda, vanilla, and salt. (Mixture will bubble.) Serve warm.

pancakes slightly adapted from all recipes, buttermilk-caramel syrup slightly adapted from Creations by Kara

3 comments:

Mr. & Mrs. P said...

Wow that syrup looks out of this world... I see us eating some of these pancakes in a pool of caramel syrup real soon.. lol

Rosie - Blueberry Kitchen said...

Your pancakes look delicious and I really love the sound of the caramel buttermilk syrup - yum!

Gwen said...

Swoon city! Maybe for Mothers Day!

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