Mom's Best Buttermilk Pancakes and Orange Syrup

Stack of buttermilk pancakes, surrounded by some blueberries and orange sumprese, with a white pitcher of orange syrup

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Mom's Best Buttermilk Pancakes and Orange Syrup

The softest, fluffiest pancakes possible, with a side of rich flavored syrup!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Servings: people

Calories: 312kcal

Author: Rachel

Ingredients

Pancake

40 g egg yolk
316 g buttermilk
4 g baking soda
175 g all purpose flour
11 g sugar
3 g salt
3 g baking powder
31 g soft butter (not melted)
85 g egg white

Orange Syrup-Butter

300 g pure maple syrup
57 g butter more to taste
3 g orange zest optional, and can be varied to preferred flavor (lemon, coffee, fruit, etc)

Metric - US Customary

Instructions

FOR THE PANCAKES:

Separate egg white and yolk into two separate bowls. White in a small bowl, yolk into a medium bowl
Add buttermilk and baking soda to egg yolk, and whisk well.
Sift flour, sugar, salt, and baking powder into buttermilk mixture and lightly mix until flour is just moistened. Lumps are ok! Do not over mix!
Fold in soft butter, until it's mostly incorporated, there should still be lumps!
With a hand mixer or a whisk, beat egg whites to firm peaks. Add to batter mixture and fold in until white streaks are mostly incorporated. Set aside for 5 minutes.
Preheat griddle to medium
With a large scoop or spoon, add rounds of batter to hot pan. (see note below about preparing pan)
When bubbles form on top of batter, and bottom is golden brown, about 2 minutes, flip. Cook for additional 2 minutes or until cakes are cooked through. Repeat until batter is done.

FOR THE SYRUP

Combine syrup, butter, and optional orange zest in small pot.
Warm on low while pancakes are cooking.
Do no boil! If you boil maple syrup, it will get thick and can become bitter.
Feel free to add more or less butter, depending how rich you like your syrup and pancakes.

Notes

* About preparing your pan for cooking the pancakes. Many people add butter to their skillet, but I prefer not to. My double burner griddle is nonstick (and huge!), and by not adding butter, I get a smooth, golden brown color without bubble streaks.

As you continue to make your pancakes, you may need to adjust your heat down, the longer you are using your pan.

Pancakes can be refrigerated for 5 days, or frozen for up to 3 months. Separate with wax paper, and microwave to enjoy!

Nutrition