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Caramel Pancakes
Fluffy buttermilk pancakes with a quick salted caramel sauce and fresh strawberries. Weekend breakfast at its best.
Serves: 4 people
Ingredients
Salted caramel sauce
- ½ cup light brown sugar packed
- ½ cup heavy cream
- ¼ tsp flaky sea salt
- 1 tsp vanilla extract
Pancakes
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 eggs
- 8 tbsp unsalted butter divided
To serve
- 1 cup strawberries halved
- ¼ cup pecans toasted and chopped
Instructions
Salted caramel sauce
- Melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until it melts into the butter, about 2 minutes.4 tbsp unsalted butter, 1/2 cup light brown sugar
- Carefully pour in the cream: it will bubble up. Let it simmer for 3 minutes, stirring now and then, until it coats the back of a spoon. Take the pan off the heat and stir in the flaky salt and vanilla. The sauce thickens as it cools.1/2 cup heavy cream, 1/4 tsp flaky sea salt, 1 tsp vanilla extract
Pancakes
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.2 cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a second bowl, whisk the buttermilk and eggs. Melt the butter and whisk it in.2 cups buttermilk, 2 eggs, 3 tbsp unsalted butter
- Pour the wet ingredients into the dry ones and stir with a spatula until just combined. Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat to about
375 °F and brush it with butter. Pour in 1/4 cup of batter per pancake.1 tbsp unsalted butter - Cook for 2 minutes, until bubbles form on top and the edges look set. Flip and cook for 1 more minute. Brush the pan with butter again for every batch.
- Stack the pancakes, pour the warm caramel over them and top with the strawberries and pecans.1 cup strawberries, 1/4 cup pecans
Stop stirring while the batter is still lumpy. The lumps disappear while it rests, and overmixed batter makes flat, tough pancakes.
Notes
No buttermilk? Stir 2 tablespoons of lemon juice into 2 cups of milk and let it stand for 5 minutes.
The caramel sauce keeps for 2 weeks in a jar in the fridge. Warm it for a few seconds in the microwave before serving.
Keep the pancakes warm on a baking sheet in a 200 °F (95 °C) oven while you cook the rest.