Melt in Your Mouth Buttermilk Pancakes + Buttermilk Syrup
You will fall in love with these fluffy buttermilk pancakes with a homemade buttermilk syrup. They make the perfect weekend breakfast!
Oh you guys, have I got a post for you today!!
A lot of cookbooks come across my desk– er… my kitchen table ????– over the course of a year. And I like them every one. I love collecting cookbooks, especially cookbooks from my friends.
But I have to tell you, there is something special about the one I’m sharing with you today.
And this book is no ordinary cookbook. It is absolutely slam-packed with recipes that you will fall in love with. Every single recipe is a home run with gorgeous photography and a list of ingredients you probably already have on hand.
Each and every recipe was something I could imagine feeding my family on a regular basis. Dinners like Chicken Pot Pie Soup with Buttermilk Biscuits, Smoky Sloppy Joes, and Fiesta Chicken and Rice could easily become regulars at our house.
And don’t even get me started on the desserts. I mean, Churro-Style Bread Pudding?! Come to mama!
I think what I love most about this cookbook is the combination of good, solid classics alongside recipes that venture outside the box. For example…
Caramel Brownies, Carolina Pulled Pork with Sauce, Double Chocolate Banana Muffins?
Deep Fried Peaches, Chicken Cordon Bleu Lasagna, and Sweet Potato Apple Turkey Chili?
Outside the box, my friends. And totally amazing.
Despite all the amazingness in this cookbook, it only took flipping through 5 pages to know exactly which recipe I wanted to share with you from Cade and Carrian’s new cookbook.
Because if there’s one recipe that says Oh Sweet Basil to me, it’s these Melt in Your Mouth Buttermilk Pancakes with Buttermilk Syrup.
And that homemade buttermilk syrup? Ohemgee. Hold me. ????
So what are you waiting for?? Get your hiney in gear and go order Our Sweet Basil Kitchen right now!
And then make these pancakes. Pronto!
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 eggs
- 2 cups buttermilk (no substitutes!)
- 2 tbsp butter, melted
For the Buttermilk Syrup
- 1/2 cup butter
- 1 cup buttermilk (no substitutes!)
- 1 cup sugar
- 2 tsp vanilla
- 1 tbsp light corn syrup
- 1/2 tsp baking soda
Preheat the griddle to medium heat (I always recommend an electric griddle for pancakes).
In a medium bowl, whisk together the dry ingredients: salt, baking powder, baking soda, flour, and sugar.
In a separate bowl, whisk together the buttermilk and the melted butter. Whisk in the eggs one at a time.
Create a well in the middle of the dry ingredients and pour in the wet ingredients. Use a rubber spatula or a wooden spoon to mix gently until a batter forms. If the batter is overmixed, the pancakes will be tough and dense. Be sure that there are still streaks of flour remaining in the batter (and don't worry, it's supposed to be thick!).
Scoop a heaping 1/4 cup batter onto the griddle, slightly spread the batter around in a circle (the batter is so thick that it won't spread enough on it's own). Cook until the first side is golden brown and then flip.
Make the syrup:
In a large saucepan, combine the butter, sugar, buttermilk, vanilla, and corn syrup. Heat and stir until mixture comes to a boil.
Remove from heat and stir in the baking soda (it will foam up). Return to heat for 30-60 seconds, and then stir until foam dies down. Serve warm.