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Fluffy Homemade Buttermilk Pancakes with Homemade Buttermilk Syrup

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Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Cups All-purpose flour
  • 3 Tablespoons Pure Maple Syrup Sugar is fine, too
  • 2 Teaspoons Baking powder
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 1 1/4 Cups Buttermilk
  • 1 Cup Kefir Buttermilk or whole milk can be substituted in equal amount
  • 2 Large Eggs
  • 1 Teaspoon Vanilla extract
  • 4 Tablespoons avocado oil melted, cooled butter is also delish!
Homemade Buttermilk Syrup
  • 3/4 Cup Buttermilk
  • 1 Cup White sugar
  • 1/2 Cup (one stick) salted butter
  • 2 Tablespoons Corn Syrup
  • Pinch of salt
  • 1/4 Teaspoon Almond extract or Vanilla extract
  • 1 Teaspoon Baking soda

Method
 

  1. Whisk together dry ingredients until well combined.
    Beat buttermilk, eggs, and vanilla extract.
    Slowly drizzle cooled, melted butter into wet ingredients while whisking.
    Pour wet ingredients into dry ingredients. Whisk until mixture is thick and well combined. Allow mixture to sit about 5 minutes to help activate soda and allow the batter to become fluffy.
    Spray a skillet, pan or griddle with non-stick spray. I like to use 1/3 cup measuring cup to make my pancakes.
    Allow the pancakes to cook until they become bubbly on top before you flip them.
    Serve warm and top with buttermilk syrup (above) maple syrup, butter, cream, bacon or fruit (we like to make them into Santa, reindeer and a snowman.
Homemade Buttermilk Syrup
  1. Add buttermilk, sugar, butter, salt, and corn syrup to a large saucepan. (Use a large pan because the syrup will foam and expand with baking soda).
    Bring to a boil over medium heat. Boil (rolling bubble) for 5 minutes, stirring consistently.
    Remove from heat. Add extract. Add baking soda and whisk until syrup foams. Allow to cool and refrigerate to set and thicken. Can be used warm, but it will be a little more of a runny consistency.