Pancakes with Maple Butter

Fluffy buttermilk pancakes with golden-crisp edges, stacked high and finished with a sweet, whipped maple butter that melts into every bite. A weekend breakfast staple that comes together in under 30 minutes.

By YumYum Editorial · American Comfort

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves 4

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted, plus more for the griddle
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened (for maple butter)
• 1/4 cup pure maple syrup, plus more for serving
• 1/4 teaspoon salt (for maple butter)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently just until combined; a few lumps are fine. Let the batter rest for 5 minutes.
4. Heat a griddle or nonstick skillet over medium heat and lightly butter the surface.
5. Pour 1/4-cup portions of batter onto the griddle and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and cook the other side for 1-2 minutes, until golden brown and cooked through. Repeat with remaining batter.
7. While pancakes cook, beat the softened butter, maple syrup, and salt together until light and fluffy to make the maple butter.
8. Stack the warm pancakes, top with a generous spoonful of maple butter, and serve with extra maple syrup.