Family Ray Buttermilk Pancakes Homemade Syrup and Peanut Butter
Start your morning right with these irresistible Family Ray Buttermilk Pancakes, paired with rich homemade syrup and a luscious peanut butter topping. These fluffy, golden pancakes are made with real buttermilk for that classic tang and melt-in-your-mouth texture. The homemade syrup, a delightful blend of brown sugar, granulated sugar, butter, and vanilla, adds a warm, caramel-like sweetness to every bite. For an extra layer of indulgence, a spoonful of creamy peanut butter takes this breakfast to the next level. Perfectly balanced between sweet and savory, this recipe is quick to prepare—ready in just 35 minutes—and ideal for a comforting family breakfast or weekend brunch. Whether stacked high or served simply, these pancakes are guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 2 Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Peanut butter (optional for topping)
- 1 cup Granulated sugar (for syrup)
- 1 cup Brown sugar (for syrup)
- 1 cup Water (for syrup)
- 1 teaspoon Vanilla extract (for syrup)
- 2 tablespoons Butter (for syrup)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk thoroughly until well combined.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
Scoop 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown. Remove from heat and keep warm.
To prepare the syrup, combine the granulated sugar, brown sugar, and water in a medium saucepan. Heat over medium heat, stirring occasionally, until the sugars dissolve and the mixture starts to boil.
Reduce the heat to low and simmer for 3-5 minutes. Remove from heat and stir in the vanilla extract and 2 tablespoons of butter. Mix until smooth.
To serve, stack the pancakes and drizzle with the homemade syrup. Add a dollop of peanut butter on top for an extra indulgence, if desired.
Enjoy your fluffy buttermilk pancakes with warm syrup and a hint of peanut butter goodness!
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 4177 mg | 182% | |
| Total Carbohydrate | 697.3 g | 254% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 492.0 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 947 mg | 73% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
