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Buttermilk Pancakes with Maple Syrup Recipe

American · Breakfast · 25 min total

Fluffy, tangy buttermilk pancakes are a classic breakfast treat, especially when drizzled with warm maple syrup. This recipe yields perfectly golden pancakes with a tender crumb.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup pure maple syrup, for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adjusting heat as needed.
8. Serve pancakes warm with warm maple syrup.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
• Warm maple syrup in a small saucepan or microwave before serving.

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