Caramel Buttermilk Syrup Make the syrup before the pancakes, so it has time to thicken. In a large saucepan over medium-high heat, combine butter, sugar, buttermilk, corn syrup, and salt. Bring to a boil. Boil for 3 minutes. Remove from heat and add baking soda, stirring to combine. The syrup will bubble up and look very foamy. Stir in the vanilla. The bubbles will settle and the syrup will thicken as it cools. If the syrup starts to separate, give it a brisk whisking. Syrup can also be served with buttermilk pancakes, waffles, French toast, and ice cream.

Preheat an electric griddle to 300° and melt 1/2 Tbsp butter on surface. Pour the batter on griddle, leaving an inch or two of space between each pancake. Turn over when the pancakes have bubbles on the surface, about 3 to 4 minutes. Cook until they are lofty and golden, another 1-2 minutes.