Buttermilk Pancakes with Buttermilk Syrup

Stack of pancakes topped with butter and syrup.

Buttermilk Pancakes with Buttermilk Syrup

Buttermilk Pancakes with Buttermilk Syrup is a family favorite, tried & tested recipe that I have been making for years! Soft, fluffy, crepe like buttermilk pancakes topped with an easy homemade buttermilk syrup. So buttery, sweet, and the perfect weekend breakfast for your family.

Course Breakfast

Cuisine American

Keyword buttermilk pancake syrup, buttermilk pancakes, buttermilk pancakes recipe, buttermilk syrup, homemade buttermilk pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 316kcal

Author Jessica - Together as Family

Ingredients

Buttermilk Pancakes

2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
4 tablespoons salted butter melted
3 cups buttermilk

Buttermilk Syrup

1 cup granulated sugar
1 cup buttermilk
1/2 cup (1 stick) salted butter
1 teaspoon vanilla extract
½ teaspoon baking soda

Instructions

Make the Pancakes

In a large mixing bowl add flour, sugar, baking powder, and baking soda. Stir with a wire whisk.
In a separate, smaller bowl, whisk together the eggs, melted butter, and buttermilk.
Pour the wet ingredients into the dry ingredients and gently stir with a mixing spoon or spatula until combined and no flour pockets remain.
* Careful not to over-mix. You want to just mix until everything is combined and there are no flour pockets or streaks remaining.
Use a ⅓ cup measuring cup to pour each pancake on a griddle that has been set at 350°. Or you can also use a skillet pan, over medium-high heat, on the stove top.
Once the top of the pancake has bubbles on it, flip it over, and cook the other side for a few more minutes until lightly golden brown.
* Each side needs about 3-4 minutes.
Top each pancake with some butter (if wanted) and serve with a spoonful of the buttermilk syrup.

Make the Buttermilk Syrup

In a large saucepan or soup pot, over medium high heat, add the sugar, buttermilk, and butter. Cook for about 5-7 minutes, stirring occasionally with a whisk, until it comes to a full boil.
* You will nee a large pot, like a soup pot, because once you add the baking soda the syrup will foam up quite a bit. If your saucepan or pot is too small, it will bubble over and you'll lose all that amazing foamy syrup.
Once boiling, reduce the heat to low, and add the vanilla extract and baking soda. Stir with a whisk to combine.
Serve immediately over buttermilk pancakes.
* This syrup is best eaten within 30 minutes - 1 hour of making it. The foamy aspect of the syrup will disappear after about 15 minutes. It's still really good, it just looks different, more like regular syrup.

Video

Notes

Tip : I've learned the hard way not to let the pancake batter sit for too long once you've mixed the wet ingredients into the dry ingredients. You want to immediately make the pancakes once you have mixed the batter together.

Buttermilk : Low-Fat buttermilk is usually what you'll find in most grocery stores and that works just fine in this recipe. It's what I use when I make these pancakes.

Butter : If using unsalted butter, add 1/2 teaspoon of table salt in with the dry ingredients for the pancakes. Recipe has been tested and made countless times with salted butter (as called for in the recipe).

Keeping Pancakes Warm : To keep pancakes warm, you have two options. You can heat the oven to 200 degrees and place the cooked pancakes inside the oven on a cooling rack. Or, you can stack the cooked pancakes on a plate and cover the plate tightly with tin foil to keep the pancakes warmed.

Nutrition