Fluffy Buttermilk Pancakes with Vanilla-Maple Butter

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0,5 tsp baking soda
• 0,5 tsp fine salt
• 2 cups buttermilk
• 2 unit large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 4 tbsp softened butter
• 2 tbsp maple syrup
• 1 pinch flaky salt

Instructions

1. 1

   In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt until evenly combined.

2. 2

   In a separate bowl, whisk 2 cups (480 ml) buttermilk, 2 large eggs, 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth and pale.

3. 3

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined : lumps are welcome; overmixing will toughen the batter. Rest 10 minutes so the leaveners bloom.

4. 4

   Meanwhile, mash 4 tbsp softened butter with 2 tbsp maple syrup and a pinch of flaky salt until creamy and emulsified; set aside at room temperature.

5. 5

   Heat a non-stick skillet or griddle over medium-low (about 325°F / 165°C) and lightly grease with butter until it foams without browning.

6. 6

   Ladle 1/3 cup portions of batter onto the surface, spacing them apart. Cook 2–3 minutes until bubbles pierce the tops and the edges look matte and set.

7. 7

   Flip once and cook another 1–2 minutes until deeply golden and springy to the touch. Transfer to a 200°F (95°C) oven to keep warm.

8. 8

   Stack the pancakes generously, crown with a spoonful of vanilla-maple butter and finish with a drizzle of warm maple syrup.