A stack of buttermilk pancakes with a warm caramel bourbon syrup.
The pancake is a socially acceptable way to eat dessert for breakfast. Amiright? The mimosa is also a socially acceptable way to have alcohol for breakfast. If you have ever ordered a beer at brunch, you may get the intense stare down from across the table, but if you order a round of bottomless mimosas, nobody will blink twice.
I actually never enjoyed pancakes until I was pregnant. I have always been someone to choose a savory breakfast over sweet. Well, that was true until I became pregnant. Once I was growing a human in me, I found myself eating them, not only for Saturday brunch, but before work or even dinner. I was eating for 2 right? Well, I had the baby and 7 months later I still crave pancakes. My husband is a pancake connoisseur and has put his stamp of approval on this recipe. In fact, the first dinner he ever made me was pancakes with ice cream on top. Can I get a “Yes Please!”
I’m not going to knock box pancake mix because it is extremely convenient, but this buttermilk pancake recipe is super easy and well worth the few extra minutes. The caramel bourbon syrup adds to the decadence. There are 2 types of pancake eaters. Some just drizzle a few drops of syrup on top, and the other uses the liberal hand and dumps like there is no tomorrow. I definitely have the liberal hand and my husband is the opposite. We often argue about the correct way to eat a pancake. My response is always, “Just google image pancake stack”. There is always syrup coming down like a waterfall. Mike drop. Let’s just say, he wasn’t present at my pancake photo shoot for this blog post.
How to prepare ahead of time
If you are not a morning person, plan to be hungover, or just want a lazy Saturday morning, then you many want to prepare this recipe ahead of time. The glaze can actually be made and stored in a container in the refrigerator for up to a week. Just heat in the microwave for 15 seconds before serving. The night before, mix the flour, baking soda, baking powder and salt in a bowl and cover. In the morning all you have to do is pour yourself a mimosa, prepare the wet ingredients (egg, buttermilk, sugar and melted butter), and add to the dry.
How to make the caramel bourbon syrup
Caramel + bourbon= the best thing you could possibly put on a stack of carb filled pancakes. I know many of you are purists and just want your plain old maple syrup, but trust me, you will not regret making this sauce.
Start by adding the corn syrup, water, and brown sugar to a small sauce pan. Bring to a simmer over medium heat and cook for about 8-10 minutes. Lower the heat, pour the cream in slowly and whisk. Add the bourbon and vanilla and whisk for 30 more seconds. Remove from the heat, and whisk in the butter until completely melted. The syrup will be extremely hot so let cool for at least 10 minutes before serving. As it cools, the syrup will start to thicken.
How to make the perfect buttermilk pancake
Start off by mixing the dry and wet ingredients in separate bowls. In a medium bowl mix the flour, baking powder, baking soda, and salt. In a separate medium bowl whisk the eggs. Then add the buttermilk, melted butter, and sugar and mix until combined. Slowly add the wet ingredients into the dry ingredients and mix with a large spoon. Be careful not to over mix. Some lumps are OK.
Heat a skillet or griddle over medium heat. Melt a small amount of butter to grease the pan. You can use vegetable oil, but I find the butter tastes much better and browns the pancakes nicely. Add 1/2 cup of the batter for each pancake and cook about 3-4 minutes. You will start to see small bubbles in the center of the pancake. That is when you know to flip. Flip and cook for another 1-2 minutes or until cooked in the center. Transfer the pancakes to a plate. Butter your pancakes, garnish with fresh fruit, and drizzle with the caramel bourbon syrup.
Buttermilk pancakes with a caramel bourbon syrup
Ingredients
- butter, for greasing the pan and serving (optional)
- fresh berries, for serving (optional)
Caramel Bourbon Syrup
- 1/3 cup light corn syrup
- 3 tbsp light brown sugar
- 2 tbsp water
- 1/2 tsp bourbon
- 1/2 tsp vanilla extract
- 1.5 tbsp heavy cream
- 1 tbsp butter
Buttermilk Pancakes
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 cups buttermilk
- 2 tbsp melted butter
- 1 tbsp granulated sugar
Instructions
Caramel Bourbon Syrup
- Add the corn syrup, brown sugar, and water to a small sauce pan. Simmer over medium low heat for about 8-10 minutes.
- Add the bourbon, vanilla, and cream and simmer for 30 seconds.
- Remove from the heat and add the butter. Stir until the butter is completly melted.
- Let cool for at least 10 minutes before serving.
Buttermilk Pancakes
- In a medium bowl mix the flour, baking powder, baking soda, and salt. In another medium bowl whisk the eggs. Add the buttermilk, melted butter, and sugar to the eggs and mix well. Slowly add the dry ingredients into the wet ingredients until fully combined. Do not over mix. It's ok if there are a few lumps.
- Heat a griddle or large non-stick skillet over medium heat. Melt 1-2 teaspoons of butter or oil in the pan. Pour 1/2 cup of batter for each pancake and cook until small bubbles form in the center of the pancake and flip, about 3-4 minutes. Continue cooking until the center is compltly cooked. If the pancakes are burning quickly, turn the heat down to medium low. Continue until all the pancakes are finished.
- Serve with fresh berries, butter and the caramel bourbon syrup.
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