Buttermilk Pancakes with Maple Syrup

Fluffy, golden, and irresistibly comforting — Buttermilk Pancakes with Maple Syrup are the quintessential breakfast indulgence that never goes out of style. The tang of buttermilk combined with a touch of sweetness and buttery richness creates a pancake that’s soft inside, slightly crisp on the edges, and heavenly when drizzled with warm maple syrup.

Whether it’s a lazy Sunday morning, a family brunch, or a special treat, these pancakes bring a sense of nostalgia and joy to the table. They’re easy to prepare yet taste like something straight from a cozy café.

Why I Love This Recipe

I love this recipe because it captures the perfect balance between simplicity and comfort. The buttermilk adds a beautiful tang that makes the pancakes extra fluffy and flavorful, while the buttery aroma fills the kitchen as they cook.

Each bite melts in your mouth, especially when paired with maple syrup and a knob of butter on top.

Why It’s a Must-Try Dish

• Perfect texture: Light, airy, and melt-in-your-mouth soft.
• Classic flavor: The tang of buttermilk enhances the buttery sweetness beautifully.
• Beginner-friendly: Simple ingredients, easy steps, and guaranteed success.
• Crowd-pleaser: Everyone loves pancakes — they make mornings feel special.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings

• Makes 10–12 pancakes (serves 4 people)

Calories

• Approximately 180–200 kcal per pancake (without syrup)

Cuisine & Course

• Cuisine: American
• Course: Breakfast / Brunch

Ingredients

For the Pancakes

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk (well-shaken)
• 2 large eggs
• ¼ cup unsalted butter, melted (plus more for cooking)
• 1 teaspoon pure vanilla extract

For Serving

• Pure maple syrup (warm)
• Butter (optional, for topping)
• Fresh berries or sliced bananas (optional)

Simple Cooking Directions

1. Mix dry ingredients.
2. Whisk wet ingredients in another bowl.
3. Combine both mixtures gently.
4. Cook pancakes on a greased griddle until golden brown.
5. Serve warm with maple syrup and butter.

Step-by-Step Preparation Method

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients.
4. Gently stir until just combined — do not overmix. A few lumps are fine; overmixing will make the pancakes tough.

Step 2: Heat the Pan

1. Preheat a nonstick skillet or griddle over medium heat.
2. Lightly grease it with butter or a little oil.
3. Once a drop of water sizzles on the surface, it’s ready.

Step 3: Cook the Pancakes

1. Pour about ¼ cup of batter per pancake onto the griddle.
2. Cook until bubbles appear on the surface and the edges start to set (about 2–3 minutes).
3. Flip gently and cook another 1–2 minutes until golden brown.
4. Repeat with remaining batter, greasing as needed.

Step 4: Serve

1. Stack the pancakes on a plate.
2. Top with a pat of butter and drizzle with warm maple syrup.
3. Garnish with fresh berries or banana slices for a lovely touch.

How to Serve

Serve these pancakes immediately while warm for the best texture.
Pair them with:

• Warm maple syrup and butter
• Fresh fruit or berry compote
• Whipped cream or yogurt
• A hot cup of coffee or orange juice

Additional Recipe Tips

• Don’t overmix: A lumpy batter = fluffier pancakes.
• Rest the batter: Let it sit for 5–10 minutes before cooking to make pancakes lighter.
• Control the heat: Too high heat can burn the outside before the inside cooks.
• Keep warm: Place cooked pancakes in a 200°F (90°C) oven to keep them warm while cooking the rest.

Recipe Variations

• Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
• Chocolate Chip Pancakes: Stir in ½ cup mini chocolate chips.
• Banana Pancakes: Mash one ripe banana into the batter for natural sweetness.
• Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour.
• Cinnamon Pancakes: Add 1 teaspoon ground cinnamon to the dry ingredients.

Freezing and Storage

Refrigeration:

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Reheat in a toaster or skillet for a few minutes until warm.

Freezing:

• Layer pancakes between parchment paper and store in a freezer-safe bag.
• Freeze for up to 2 months.
• Reheat in a toaster or oven directly from frozen — they’ll taste freshly made!

Special Equipment Needed

• Nonstick skillet or griddle
• Mixing bowls (one large, one medium)
• Whisk and spatula
• Measuring cups and spoons
• Ladle or ¼-cup measuring cup

Frequently Asked Questions

Q1: Can I make this without buttermilk?
Yes! Mix 2 cups milk with 2 tablespoons lemon juice or vinegar. Let it sit for 5 minutes — that’s your buttermilk substitute.

Q2: Can I make the batter ahead of time?
You can prepare the dry and wet ingredients separately in advance, but mix them together only before cooking for best fluffiness.

Q3: How do I get perfectly round pancakes?
Use a measuring cup or pancake ring to pour batter evenly onto the pan.

Q4: My pancakes are dense — what went wrong?
Overmixing the batter or using expired baking powder can make pancakes heavy. Mix gently and ensure leavening agents are fresh.

Q5: Can I use gluten-free flour?
Absolutely! Substitute with a 1:1 gluten-free all-purpose blend for a gluten-free version.

Conclusion

Buttermilk Pancakes with Maple Syrup are more than just breakfast — they’re a warm hug on a plate. With their soft, fluffy texture and the comforting sweetness of maple syrup, they bring joy to every bite. Whether you make them for family brunches or cozy solo mornings, they’re the kind of recipe you’ll come back to again and again.

Wholesome, simple, and endlessly customizable — this is the ultimate pancake perfection recipe you’ll treasure forever.