Imagine a towering stack of the fluffiest buttermilk pancakes you’ve ever tasted, each one a golden-brown disc of pure comfort, generously drizzled with a luscious, warm salted caramel sauce that cascades down the sides. Now, picture them crowned with vibrant, juicy fresh strawberries, a delightful sprinkle of crunchy toasted nuts, a delicate dusting of powdered sugar, and a sprig of fresh mint for that perfect finish. This isn’t just breakfast; it’s an opulent celebration on a plate! What makes these pancakes so extraordinarily special is the perfect harmony of textures and flavors – the cloud-like pancakes, the rich and buttery caramel, the bright burst of berries, and the satisfying crunch of nuts. Perfect for a lazy weekend brunch, a special occasion breakfast, or whenever you simply want to treat yourself and your loved ones to something truly spectacular.
Time & Serving:
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Servings: 8-10 medium pancakes
Ingredients:
For the Fluffy Buttermilk Pancakes:
▢ 1 1/2 cups all-purpose flour
▢ 3 tablespoons granulated sugar
▢ 2 teaspoons baking powder
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ 1 1/4 cups buttermilk
▢ 1 large egg, lightly beaten
▢ 3 tablespoons unsalted butter, melted
▢ 1 teaspoon vanilla extract
For the Homemade Salted Caramel Sauce:
▢ 1 cup granulated sugar
▢ 1/4 cup water
▢ 6 tablespoons unsalted butter
▢ 1/2 cup heavy cream, at room temperature
▢ 1 teaspoon vanilla extract
▢ 1/2 - 1 teaspoon flaky sea salt
For the Toppings & Garnish:
▢ 1 cup fresh strawberries, hulled and sliced
▢ 1/4 cup pecans
▢ Powdered sugar
▢ Fresh mint sprigs,
▢ Whipped cream
▢ Berry coulis or jam
Instructions:
- Make the Salted Caramel Sauce First: In a medium, heavy-bottomed saucepan, combine the sugar and water. Stir gently to moisten the sugar. Cook over medium heat, without stirring (swirl the pan gently if needed to ensure even cooking), until the sugar dissolves and the mixture turns a deep amber color, about 8-12 minutes.
- Finish the Caramel Sauce: Once amber, immediately remove the pan from the heat. Carefully whisk in the butter pieces until melted. The mixture will bubble vigorously. Slowly pour in the heavy cream while whisking constantly (it will bubble up again). Return the saucepan to low heat and cook, whisking, for 1 more minute until smooth. Remove from heat and stir in the vanilla extract and sea salt. Set aside to cool slightly and thicken (it will thicken more as it cools).
- Prepare the Pancake Batter: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the wet ingredients: buttermilk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and are key to fluffy pancakes! Let the batter rest for 5-10 minutes.
- Cook the Pancakes: Heat a large non-stick skillet or griddle over medium-low to medium heat. Lightly grease with a little butter or oil. Once hot, pour or ladle about 1/4 cup of batter per pancake onto the hot surface, leaving some space between them.
- Flip and Finish: Cook for 2-3 minutes per side, or until bubbles appear on the surface of the pancakes, the edges look set, and the undersides are golden brown. Flip carefully with a thin spatula and cook the other side for another 1-2 minutes until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed and keeping cooked pancakes warm on a plate tented with foil or in a low oven (200°F/93°C).
- Assemble and Serve: To serve, stack 3-4 warm pancakes on each plate. Generously drizzle with the warm salted caramel sauce. Top with sliced strawberries and toasted nuts. Dust lightly with powdered sugar and garnish with a fresh mint sprig. Serve immediately with a side of whipped cream or clotted cream, if desired. For an extra touch of elegance, you can add a smear of berry coulis on the plate before stacking the pancakes.
Recipe Notes:
Pancake Fluffiness Secrets: For the fluffiest pancakes, do not overmix the batter – lumps are your friends! Letting the batter rest allows the gluten to relax and the leaveners to start working. Cook on medium-low heat to ensure they cook through without burning.
Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with milk to the 1 1/4 cup line. Let it sit for 5-10 minutes to “sour” before using.
Caramel Sauce Vigilance: Making caramel requires attention. Don’t walk away while the sugar is browning, as it can go from perfect to burnt very quickly. Have your butter and cream measured and ready. If the caramel seizes up when you add butter or cream, return it to very low heat and whisk gently until smooth.
Toasting Nuts: To toast nuts, spread them on a dry baking sheet and bake at 350°F (175°C) for 5-8 minutes, or toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Watch them carefully as they can burn easily.
Topping Customization: Feel free to use other berries like raspberries or blueberries. Chocolate chips stirred into the batter or sprinkled on top would also be a decadent addition. Sliced bananas pair beautifully with caramel too!
Make-Ahead Tips: The salted caramel sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently before serving. Cooked pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster, microwave, or oven.
Presentation Flair: The smear of red sauce on the plate in the image adds a lovely professional touch. You can achieve this with a simple berry coulis (simmer berries with a little sugar and a squeeze of lemon juice, then strain) or even a good quality berry jam thinned slightly with water.
There you have it – a recipe for a truly unforgettable stack of Dreamy Caramel-Drenched Buttermilk Pancakes! We hope you enjoy creating this masterpiece and savoring every single, decadent bite. Happy brunching!
