Fluffy Buttermilk Pancakes with Maple Syrup
Fluffy Buttermilk Pancakes with Maple Syrup are classic, golden pancakes made light and tender with tangy buttermilk, served with rich, warm maple syrup – a perfect breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus more for cooking)
- 1 tsp vanilla extract
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Batter will be lumpy – do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown and cooked through.
- Serve warm with butter and maple syrup.
Notes
- Do not overmix the batter – a few lumps are fine and help keep pancakes fluffy.
- For extra flavor, add a pinch of cinnamon or a handful of blueberries to the batter.
- Keep pancakes warm in a 200°F (95°C) oven while cooking the rest.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg