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Classic Buttermilk Pancakes with Maple Syrup Recipe

American · Breakfast · 25 min total

Fluffy, tangy buttermilk pancakes are a breakfast staple. This recipe yields perfectly golden, tender pancakes that pair beautifully with warm maple syrup.

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, plus more for griddle
• 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. Batter should be lumpy; do not overmix.
4. Heat a griddle or large nonstick skillet over medium heat. Lightly butter the surface.
5. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip and cook until golden brown on the other side, about 1-2 minutes more.
7. Repeat with remaining batter, adding more butter to the griddle as needed.
8. Serve pancakes immediately with warm maple syrup.

Tips

• For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
• Keep cooked pancakes warm in a 200°F oven while you finish the batch.
• Leftover pancakes can be frozen and reheated in a toaster.

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