Ingredients for Fluffy Buttermilk Pancakes With Maple Butter Syrup
- All Purpose Flour
- Buttermilk
- 2 tablespoons unsalted butter
- Eggs
- ½ cup granulated sugar
- Vanilla Extract
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ cup pure maple syrup
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How to Make Fluffy Buttermilk Pancakes With Maple Butter Syrup
- **Dry Ingredients:** In a large bowl, whisk together 2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ cup granulated sugar, and ½ teaspoon salt.
- **Egg Whites:** In a separate bowl, beat 4 large egg whites with 1 teaspoon cream of tartar using a hand mixer or stand mixer on high speed until stiff, glossy peaks form. Set aside.
- **Wet Ingredients:** In a medium bowl, whisk together 1 ½ cups buttermilk, 2 large egg yolks, 1 teaspoon vanilla extract, and 4 tablespoons (½ stick) melted unsalted butter.
- **Combine:** Gently pour the wet ingredients into the dry ingredients, mixing on low speed until just combined.
- **Fold in Egg Whites:** Gently fold in one-third of the beaten egg whites. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- **Cook the Pancakes:** Heat a lightly oiled griddle or large non-stick skillet over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
- **Flip:** Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- **Make the Syrup:** While the pancakes cook, combine ½ cup pure maple syrup and 2 tablespoons of unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the butter is melted and the syrup is warm.
- **Serve:** Stack your fluffy pancakes high and drizzle generously with the warm maple butter syrup. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
242g
Fat
71g
Carbs
38g
