Flauschige amerikanische Buttermilchpfannkuchen mit Ahornbutter

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter , melted and cooled
• 1 teaspoon vanilla extract
• 1/2 cup softened butter , for maple butter
• 3 tablespoons maple syrup , for maple butter
• to serve additional maple syrup

Nutrition Facts

Instructions

1. 1

   Make maple butter: Beat softened butter with 3 tablespoons maple syrup until light and fluffy. Refrigerate until ready to serve.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. 3

   In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.

4. 4

   Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter should be lumpy - do not overmix or pancakes will be tough!

   💡 Pro Tip: A few lumps are perfectly fine and actually desired for fluffy pancakes.
5. 5

   Let batter rest for 5 minutes while you heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter.

6. 6

   Pour 1/4 cup batter per pancake onto hot griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.

   💡 Pro Tip: Only flip once - multiple flips make tough pancakes.
7. 7

   Serve immediately topped with maple butter and warm maple syrup. For best results, keep finished pancakes warm in a 200°F oven while you cook the rest.