Homemade Buttermilk Pancakes with Honey Cinnamon Butter

  Sometimes, when you see something, you just have to stop the car. Last night was just that sort of night. The full moon rising made a stunning appearance with the mountain and desert landscape as a backdrop.  

Rise and shine with these homemade pancakes made with buttermilk, the key to a fluffier pancake.  

Add a drizzle of melted honey cinnamon butter and maple syrup elevating these pancakes to a whole new level. They're the perfect choice for any meal. A griddle can be used as well as a frying pan to make these pancakes.  

No buttermilk? Not a problem use the following buttermilk substitute you only need milk and vinegar or lemon juice. Pour 2 tablespoons plus 3/4 teaspoon of white vinegar or lemon juice into a large measuring cup. Then add 2 cups of milk. stir and let sit for 10 minutes. When adding homemade substituting buttermilk to the recipe, use only enough to keep the batter thick. 

The recipe makes 12 pancakes and is from sugarspunrun.com 

Ingredients: 

• 2 cups all-purpose flour 
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon cinnamon
• 2 ¼ cups buttermilk
• 2 large eggs lightly beaten, room temperature preferred
• 1 teaspoon vanilla extract 
• 4 tablespoons butter melted and cooled 

Directions: 

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt, until well-combined.
• In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.
• Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
• Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
• Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
• Allow the skillet to preheat before adding the batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about 1/3 cup of batter per pancake).
• Allow the pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip the pancake and continue to cook for several more minutes until the pancake is golden brown.
• Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.
• Serve warm topped with cinnamon butter and maple syrup!

Homemade Honey Cinnamon Butter

Ingredients:

• 1/2 cup butter, softened (1 stick)
• 3 tablespoons honey or maple syrup
• 1 teaspoon lemon juice
• ½ teaspoon Saigon cinnamon

Directions: 

• Add all the ingredients to a small bowl and use an electric mixer to beat until well combined and fluffy. Serve at room temperature.
• Make it in advance and store it in an airtight container in the refrigerator for up to one month. Allow softening at room temperature for 30 minutes.

Honey Cinnamon Butter is great on toast, waffles, and muffins too.