Buttermilk Pancakes with Maple Butter

  • 2 cups buttermilk
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 4 tablespoons sugar
  • 1/2 stick unsalted butter, melted
  • Maple Butter, recipe follows (optional)
  • Confectioners' sugar, to garnish (optional)

1. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the melted butter and whisk until batter is smooth.

2. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan. The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

3. Cook the pancakes on 1 side until small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides. Transfer pancakes to a warming plate in the oven while you make the rest.

4. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in a 200 degree oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar.


Maple Butter

  • 2 sticks unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 2 tablespoons honey
  • 1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.