Buttermilk Pancakes With Whipped Praline Butter

Name: Buttermilk Pancakes With Whipped Praline Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE WHIPPED PRALINE BUTTER; 8 tbsp (1 stick) butter, softened; 1 tbsp powdered sugar; 1 tbsp maple syrup; 1/3 cup almonds, chopped coarsely; None None FOR THE BUTTERMILK PANCAKES; 2 cups self-rising flour; 1/3 cup granulated sugar; 2 None eggs, separated; 2 tbsp butter, melted; 1 tsp vanilla extract; 2 cups buttermilk; None None Maple syrup, to serve

Servings: persons

None None FOR THE WHIPPED PRALINE BUTTER
8 tbsp (1 stick) butter, softened
1 tbsp powdered sugar
1 tbsp maple syrup
1/3 cup almonds, chopped coarsely
None None FOR THE BUTTERMILK PANCAKES
2 cups self-rising flour
1/3 cup granulated sugar
2 None eggs, separated
2 tbsp butter, melted
1 tsp vanilla extract
2 cups buttermilk
None None Maple syrup, to serve

1
For the whipped praline butter, beat the butter in a medium bowl with an electric mixer until pale in color. Beat in the powdered sugar and syrup, then fold in the nuts.
2
For the pancakes, mix the flour and granulated sugar in a large bowl. Whisk the egg yolks, butter, vanilla extract and buttermilk in a medium bowl. Stir into the dry ingredients to make a batter.
3
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold a 1/3 of the egg whites into the batter, then fold in the remaining egg whites.
4
Heat a large nonstick skillet on medium heat. For each pancake, pour 1/4 cup of the batter into the pan. Cook until browned lightly on both sides. Repeat with the remaining batter. Serve the pancakes with maple syrup and whipped praline butter.

1516

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: None None FOR THE WHIPPED PRALINE BUTTER, 8 tbsp (1 stick) butter, softened, 1 tbsp powdered sugar, 1 tbsp maple syrup, and more.

Yes, Buttermilk Pancakes With Whipped Praline Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!