Buttermilk Pancakes with Maple Butter
Fresh homemade buttermilk adds a delicious tang to this classic breakfast favorite. From scratch pancakes are fried to perfection and smothered in a whipped maple butter.
Servings 4 people
Calories 373kcal
Ingredients
- 2 1/2 Cups Heavy Cream
Pancakes
- 2 Eggs
- 2 Tbsp Butter melted, unsalted
- 1 1/2 Cups All Purpose Flour
- 3 Tbsp Sugar
- 1 1/2 tsp Baking Soda
- 1/2 tsp Cornstarch
- 1/2 tsp Cream of Tartar
- 1 tsp Salt
- Vegetable Oil for cooking
Maple Butter
- 1 Tbsp Maple Syrup
- 1/8 tsp Salt
- 1/8 tsp Vanilla Extract
Instructions
Butter & Buttermilk
- In a stand mixer with the whisk attachment, begin stirring the heavy cream on low. Use a splash guard, and cover any openings with a kitchen towel. Increase the speed one step at a time, up to high. Continue mixing for about 8-10 minutes, until the cream separates into butter solids and liquid buttermilk.
- Pour off the buttermilk through a mesh strainer into a measuring cup. You should get about 1 1/3 cups. If you are short, use a tea towel, cheesecloth, or nut milk bag, to squeeze as much liquid as possible from the solid butter into the measuring cup. You can add a splash of regular milk if absolutely needed. Set aside the butter solids in a medium bowl.
Buttermilk Pancakes
- In a small mixing bowl, combine the fresh buttermilk (see note), eggs, and melted butter (cooled to room temperature). In a larger bowl, whisk together the dry ingredients: flour, sugar, baking soda, cornstarch, and salt.
- Add the buttermilk mixture to the flour mixture, and whisk until combined. It should be fairly smooth, although a few small lumps are okay. Let the batter rest about ten minutes.
- Add a small amount of vegetable oil to a griddle, or large flat pan and warm over medium heat. Add the batter, about 1/4 cup at a time to the hot pan. Cook pancakes for about 2-3 minutes, until the bubbles on top begin to pop. Flip and cook on the other side for 1-2 minutes, until golden brown.
- Continue until you have used all the batter, adding more oil to the pan between batches, as needed.
Maple Butter
- Add about 1/2 cup of cold water to the bowl with the butter solids. Using a spatula, press the butter against the sides and bottom of the bowl until the water becomes cloudy. Strain the liquid off through a mesh strainer.
- Repeat the rinsing process about 4-5 times, until the liquid poured off is clear. Use the sptaula or your hands to press out any remaining liquid.
- Separate about 1/4 of the butter into a small microwave-safe bowl. With the remaining 3/4, add 1/4 tsp salt, and store in an airtight container in the fridge for about a week to use as desired.
- Soften the 1/4 of the butter by microwaving for about 10-15 seconds. Add in the maple syrup and vanilla extract, and whisk until smooth.
- Serve a stack of pancakes, with a pat of the maple butter between each, and extra maple butter spread on top. These are best eaten immediately, but you can store the pancakes in the fridge for 1-2 days or freezer for 3 months, and reheat in the microwave or toaster. You can also store the maple butter for in the fridge 1-2 days.
Notes
- If you don't want to make your own buttermilk, the best substitute is powdered buttermilk. Follow the instructions to mix with water to make 1 1/3 cups.
- You can use your fresh butter to melt and add to the pancake batter, but I would suggest saving the extra it instead, since it tastes amazing on toast!