Buttermilk Fluffy Pancakes Syrup (Print)
Fluffy buttermilk pancakes served warm, finished with rich homemade white syrup. Classic comfort for breakfast.
# Ingredients:
→ Pancake Batter
01 -
160 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
0.5 teaspoon salt
04 -
1 teaspoon baking powder
05 -
0.5 teaspoon baking soda
06 -
1 large egg
07 -
320 millilitres buttermilk
08 -
15 grams unsalted butter, melted
09 -
120 millilitres milk, as needed for thinning batter
→ White Syrup
10 -
227 grams unsalted butter
11 -
240 millilitres heavy cream
12 -
400 grams granulated sugar
# Steps:
01 -
In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well incorporated.
02 -
In a separate bowl, beat the egg, then add buttermilk and melted butter. Whisk thoroughly to combine.
03 -
Pour wet mixture into the dry ingredients. Gently fold until just combined. Avoid overmixing to ensure a light texture.
04 -
If the batter appears very thick, gradually add milk, 60 millilitres at a time, mixing until a pourable consistency is reached.
05 -
Preheat a nonstick skillet over medium heat and lightly grease the surface. Drop portions of batter onto the skillet. Cook until bubbles form on the surface, then flip and continue cooking until golden brown.
06 -
In a large saucepan, combine butter, heavy cream, and sugar. Heat over medium, stirring frequently. Once the mixture begins to boil, continue stirring and let it boil for one minute.
07 -
Spoon warm white syrup generously over the pancakes and serve immediately.
# Notes:
01 -
Do not overmix the batter to maintain tender pancakes. Add milk incrementally to adjust thickness based on preference.
02 -
For fluffier results, allow the batter to rest for several minutes before cooking.