Description
Delicious, fluffy buttermilk pancakes served with a rich homemade white syrup, perfect for a comforting breakfast or brunch. Easy to prepare with simple ingredients and topped with a sweet, creamy syrup.
Ingredients
Dry Ingredients
- 1 1/4 Cup Flour - 2 Tbsp. Sugar - 1/2 tsp. Salt - 1 tsp. Baking Powder - 1/2 tsp. Baking SodaWet Ingredients
- 1 Egg - 1 1/3 Cup Buttermilk - 1 Tbsp. Butter (melted) - 1/2 Cup MilkSyrup
- 1 Cup Butter - 1 Cup Cream - 2 Cups SugarInstructions
- Prepare dry ingredients: Put all dry ingredients into a large bowl and whisk together to combine.
- Mix wet ingredients: Beat the egg and separately mix it with buttermilk and melted butter until well combined.
- Combine ingredients: Pour the wet mixture into the dry ingredients and stir with a wire whisk until just combined. The batter will be thick.
- Adjust consistency: If the batter is too thick, add 1/4 cup of milk at a time, stirring well after each addition, until the desired consistency is reached.
- Cook pancakes: Heat a greased skillet over medium heat. Drop spoonfuls of batter onto the skillet and cook until bubbles form on the top, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Make syrup: In a large pan, heat butter, cream, and sugar over medium heat. Bring to a boil, stirring constantly, and let it boil for 1 minute. Remove from heat.
- Serve: Spoon the warm syrup over the cooked pancakes and enjoy.
Notes
- Ensure the skillet is adequately greased to prevent sticking.
- Adjust milk quantity for preferred pancake thickness.
- You can add fruits or chocolate chips to the batter for extra flavor.
- The syrup can be stored in the refrigerator for up to a week and reheated before serving.
Nutrition
- Serving Size: 1 pancake with syrup
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
