Buttermilk Fluffy Pancakes Syrup

There is nothing quite like a tall stack of fluffy buttermilk pancakes for breakfast. This recipe delivers pancakes that are pillowy and tender, with just the right balance of tang from buttermilk and sweetness from a simple homemade white syrup. If you have ever wondered how to recreate diner-style pancakes at home, this is the mix I always turn to for cozy weekend mornings.

My family asks for these pancakes on birthdays and holidays. I tweaked this recipe over the years until I got that perfectly soft inside and crisp edge.

Ingredients

• All purpose flour: for structure and a soft bite aim for fresh flour for the lightest pancakes
• Sugar: brings sweetness and helps browning choose fine granulated sugar
• Salt: enhances flavor and balances sweetness use fine salt so it dissolves easily
• Baking powder: gives a fluffy rise check that your baking powder is fresh for best results
• Baking soda: teams up with buttermilk and gives pancakes their classic lift
• Egg: for richness and helps bind try to use large eggs
• Buttermilk: delivers trademark tang and a light tender crumb full fat buttermilk is best
• Unsalted butter: melted for rich flavor and moisture high quality butter makes a difference
• Milk: to thin the batter as needed whole milk will give the softest pancakes
• For the white syrup
• Butter and cream: for lushness use real dairy for best results
• Granulated sugar: for sweetness melts into a silky syrup

• Choose dairy and eggs that are cold and fresh to get the fluffiest pancakes possible

Step by Step Instructions

Mix the Dry Ingredients:

Whisk flour sugar salt baking powder and baking soda in a large bowl until well combined This ensures even distribution and a smooth batter later

Combine the Wet Ingredients:

In a medium bowl beat the egg then mix in buttermilk and melted butter Whisk until you see no streaks of egg This step helps give pancakes their delicate crumb

Make the Batter:

Pour the wet mixture into the dry bowl Using a wire whisk gently blend together just until you see no dry flour Some lumps are fine Overmixing will make pancakes tough

Check and Adjust Consistency:

The batter should be thick but pourable If it feels too heavy or is not spreading add milk a splash at a time and gently mix I usually end up adding about one fourth cup

Preheat the Skillet:

Place a nonstick or cast iron skillet over medium to medium low heat Add a pat of butter or oil and let it melt You want the skillet hot but not smoking

Cook the Pancakes:

Drop the batter by large spoonfuls onto the hot skillet Let cook without touching until bubbles form on the surface and the edges look set Carefully flip with a thin spatula and continue cooking until golden underneath and pancakes bounce back when lightly pressed

Make the Homemade White Syrup:

Combine butter cream and sugar in a large saucepan Set over medium heat Stir as the mixture comes to a boil Once boiling continue to stir steadily Allow to boil for one minute until glossy and thickened Remove from heat

Serve:

Stack pancakes on a warm plate and spoon the hot white syrup generously over the top

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I always look forward to that first bite with melting white syrup One year my kids helped flip pancakes for the first time and made breakfast extra fun and a little messy

Storage Tips

Let leftover pancakes cool completely before stacking Store in an airtight container or zip top bag in the fridge for three days or freeze for up to two months To reheat toast in a dry skillet or microwave in short bursts The white syrup will thicken as it cools Simply reheat on low stirring often until pourable again

Ingredient Substitutions

If you do not have buttermilk make your own by adding one tablespoon lemon juice or vinegar to one and one third cup milk and let it sit for five minutes Replace butter in the syrup with coconut oil or a dairy free spread for allergy needs Use whole wheat flour for extra fiber but expect the pancakes will be a bit more hearty

Serving Suggestions

Top pancakes with fresh berries or banana slices for color and nutrition Dust with powdered sugar for elegance The white syrup is also good poured over baked fruit or stirred into oatmeal

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Pancake Traditions

Buttermilk pancakes with white syrup is a classic American treat especially in the Midwest and South Sharing a big plate of pancakes is a tradition in my family on lazy Saturdays or when guests come over Pancake breakfasts always remind me of relatives visiting and everyone talking over coffee and syrup

Recipe FAQs

→ What makes these pancakes extra fluffy?

Buttermilk combined with baking powder and baking soda creates airiness, resulting in tender and fluffy pancakes.

→ Can I substitute regular milk for buttermilk?

If buttermilk isn't available, use milk mixed with a tablespoon of lemon juice or vinegar for a similar tang.

→ How do I know when to flip the pancakes?

Wait until bubbles form and edges look set, then flip to cook the other side until golden.

→ What is white syrup and how is it made?

White syrup is a sweet topping made by boiling butter, cream, and sugar until silky and luscious.

→ Can I make the batter ahead of time?

The batter is best used immediately, but you can mix the dry and wet ingredients separately in advance.

→ How should leftovers be stored?

Cool pancakes completely, then store in an airtight container in the refrigerator for up to three days.