Fluffy Buttermilk Pancake Recipes with Sweet Maple Syrup – Soft, Tender & Classic Breakfast Bliss

🎉 Introduction

Nothing beats a tall stack of Fluffy Buttermilk Pancakes drizzled with sweet maple syrup on a slow weekend morning. The rich tang of buttermilk, combined with fluffy layers and a golden crust, creates the perfect classic breakfast treat. These pancakes are soft, melt-in-your-mouth tender, and ridiculously easy to whip up.

This recipe is made with pork-free, alcohol-free ingredients and yields diner-style buttermilk pancakes that are light, airy, and simply irresistible. Whether you’re cooking for family brunch or treating yourself, these pancakes will become your go-to.

🧰 Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups & spoons
• Non-stick skillet or griddle
• Spatula
• Small saucepan (for melting butter)

🛒 Ingredients

🥚 Fresh Produce

• 2 large eggs

🥣 Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons granulated sugar
• ½ teaspoon salt

🍦 Flavoring

• 1 teaspoon vanilla extract (alcohol-free)

🧈 Dairy

• ¼ cup unsalted butter (melted)
• 2 cups buttermilk (room temperature)
• Vegetable oil or additional butter (for cooking)

🍁 Toppings

• Sweet maple syrup (to serve)

👩‍🍳 Directions

Step 1: Mix Dry Ingredients

• In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.

Step 2: Prepare Wet Ingredients

• In a medium bowl, whisk together eggs, buttermilk, vanilla extract, and melted butter until smooth and frothy.

Step 3: Combine Wet & Dry Mixtures

• Make a well in the center of the dry ingredients.
• Slowly pour in the wet mixture, gently whisking until just combined. The batter should be thick and slightly lumpy. Do not overmix to keep the pancakes fluffy.

Step 4: Rest the Batter

• Let the batter sit for 5–10 minutes to allow the baking powder and baking soda to activate for that signature rise.

Step 5: Cook the Pancakes

• Heat a non-stick skillet or griddle over medium heat.
• Lightly grease with vegetable oil or a small pat of butter.
• Pour ¼ cup of batter per pancake onto the hot surface.
• Cook for 2–3 minutes, until bubbles appear on the surface and the edges are set.
• Flip and cook for another 1–2 minutes until golden brown.
• Repeat with remaining batter, greasing the pan as necessary.

Step 6: Serve with Maple Syrup

• Stack pancakes on a plate.
• Drizzle generously with sweet maple syrup.
• Add optional toppings like fresh berries, whipped cream, or a pat of butter.

🍽️ Servings & Timing

• Yield: 10–12 pancakes
• Prep Time: 10 minutes
• Rest Time: 5–10 minutes
• Cook Time: 15 minutes
• Total Time: 30–35 minutes

🧊 Storage & Reheating

• Refrigerator:
  Store leftover pancakes in an airtight container for up to 3 days.
• Freezer:
  Freeze pancakes individually layered with parchment paper for up to 2 months.
• Reheating:
  Reheat in a toaster for crispy edges or microwave for 20–30 seconds.

🥄 Variations

• Blueberry Buttermilk Pancakes: Fold in fresh or frozen blueberries for a fruity twist.
• Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto pancakes while cooking.
• Banana Buttermilk Pancakes: Mash 1 ripe banana into the wet ingredients.
• Lemon Poppyseed Pancakes: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds.
• Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour.
• Dairy-Free Version: Use plant-based butter and dairy-free buttermilk (milk + vinegar).
• Cinnamon Swirl Pancakes: Swirl a cinnamon sugar paste onto the batter on the griddle.
• Savory Herb Pancakes: Skip sugar and vanilla, and add shredded cheese and chopped chives.
• Nutella-Stuffed Pancakes: Drop a teaspoon of Nutella onto the batter and cover with more batter for a gooey center.
• Protein Boost: Add a scoop of vanilla protein powder into the dry ingredients for a high-protein version.

❓ 10 FAQs

1. Why use buttermilk in pancakes?
   Buttermilk adds a rich, tangy flavor and helps create fluffy, tender pancakes thanks to its acidity reacting with baking soda.
2. Can I substitute regular milk?
   Yes, but you’ll lose the tang. Add 1 tablespoon lemon juice or vinegar to the milk to mimic buttermilk.
3. Why should I let the batter rest?
   Resting allows the gluten to relax and leavening agents to activate, resulting in taller, fluffier pancakes.
4. How do I avoid overmixing?
   Mix just until ingredients are combined and lumps are still visible. Overmixing deflates air pockets.
5. Can I make the batter ahead of time?
   It’s best to mix just before cooking, but you can prepare dry and wet ingredients separately in advance.
6. How do I get golden-brown pancakes?
   Cook over medium heat and ensure the skillet is properly preheated.
7. Are these pancakes freezer-friendly?
   Absolutely! Freeze in layers with parchment paper and reheat as needed.
8. Do I have to use butter in the pan?
   Butter adds flavor, but you can use vegetable oil for a neutral option that doesn’t burn as quickly.
9. What’s the best way to keep pancakes warm while cooking batches?
   Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
10. Can I make mini pancakes with this recipe?
    Yes! Use a tablespoon of batter per mini pancake and reduce cooking time slightly.

🏁 Conclusion

These Fluffy Buttermilk Pancakes with Sweet Maple Syrup are the ultimate breakfast comfort food. With their soft, tender crumb and rich buttermilk flavor, they’re the perfect canvas for a cascade of maple syrup and your favorite toppings.

Simple, pork-free, alcohol-free, and designed to deliver the fluffiest pancakes you’ve ever had. Perfect for lazy weekend mornings, family brunches, or any time you need a little extra cozy in your life.

Adam

Fluffy Buttermilk Pancake Recipes with Sweet Maple Syrup – Soft, Tender & Classic Breakfast Bliss

Nothing beats a tall stack of Fluffy Buttermilk Pancakes drizzled with sweet maple syrup on a slow weekend morning. The rich tang of buttermilk, combined with fluffy layers and a golden crust, creates the perfect classic breakfast treat. These pancakes are soft, melt-in-your-mouth tender, and ridiculously easy to whip up. This recipe is made with pork-free, alcohol-free ingredients and yields diner-style buttermilk pancakes that are light, airy, and simply irresistible. Whether you’re cooking for family brunch or treating yourself, these pancakes will become your go-to.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest Time 10 minutes mins

Total Time 35 minutes mins

Servings: 12 pancakes

Ingredients Equipment Method Notes

Ingredients

  

🥚 Fresh Produce

• 2 large eggs

🥣 Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 3 tablespoons granulated sugar
• ½ teaspoon salt

🍦 Flavoring

• 1 teaspoon vanilla extract alcohol-free

🧈 Dairy

• ¼ cup unsalted butter melted
• 2 cups buttermilk room temperature
• Vegetable oil or additional butter for cooking

🍁 Toppings

• Sweet maple syrup to serve

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups & spoons
• Non-stick skillet or griddle
• Spatula
• Small saucepan (for melting butter)

Method

 

Step 1: Mix Dry Ingredients

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.

Step 2: Prepare Wet Ingredients

1. In a medium bowl, whisk together eggs, buttermilk, vanilla extract, and melted butter until smooth and frothy.

Step 3: Combine Wet & Dry Mixtures

1. Make a well in the center of the dry ingredients.
2. Slowly pour in the wet mixture, gently whisking until just combined. The batter should be thick and slightly lumpy. Do not overmix to keep the pancakes fluffy.

Step 4: Rest the Batter

1. Let the batter sit for 5–10 minutes to allow the baking powder and baking soda to activate for that signature rise.

Step 5: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat.
2. Lightly grease with vegetable oil or a small pat of butter.
3. Pour ¼ cup of batter per pancake onto the hot surface.
4. Cook for 2–3 minutes, until bubbles appear on the surface and the edges are set.
5. Flip and cook for another 1–2 minutes until golden brown.
6. Repeat with remaining batter, greasing the pan as necessary.

Step 6: Serve with Maple Syrup

1. Stack pancakes on a plate.
2. Drizzle generously with sweet maple syrup.
3. Add optional toppings like fresh berries, whipped cream, or a pat of butter.

Notes

🧊 Storage & Reheating

Refrigerator:
Store leftover pancakes in an airtight container for up to 3 days.

Freezer:
Freeze pancakes individually layered with parchment paper for up to 2 months.

Reheating:
Reheat in a toaster for crispy edges or microwave for 20–30 seconds.

🥄 Variations

Blueberry Buttermilk Pancakes: Fold in fresh or frozen blueberries for a fruity twist.

Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto pancakes while cooking.

Banana Buttermilk Pancakes: Mash 1 ripe banana into the wet ingredients.

Lemon Poppyseed Pancakes: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds.

Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour.

Dairy-Free Version: Use plant-based butter and dairy-free buttermilk (milk + vinegar).

Cinnamon Swirl Pancakes: Swirl a cinnamon sugar paste onto the batter on the griddle.

Savory Herb Pancakes: Skip sugar and vanilla, and add shredded cheese and chopped chives.

Nutella-Stuffed Pancakes: Drop a teaspoon of Nutella onto the batter and cover with more batter for a gooey center.

Protein Boost: Add a scoop of vanilla protein powder into the dry ingredients for a high-protein version.

❓ 10 FAQs

Why use buttermilk in pancakes?
Buttermilk adds a rich, tangy flavor and helps create fluffy, tender pancakes thanks to its acidity reacting with baking soda.

Can I substitute regular milk?
Yes, but you’ll lose the tang. Add 1 tablespoon lemon juice or vinegar to the milk to mimic buttermilk.

Why should I let the batter rest?
Resting allows the gluten to relax and leavening agents to activate, resulting in taller, fluffier pancakes.

How do I avoid overmixing?
Mix just until ingredients are combined and lumps are still visible. Overmixing deflates air pockets.

Can I make the batter ahead of time?
It’s best to mix just before cooking, but you can prepare dry and wet ingredients separately in advance.

How do I get golden-brown pancakes?
Cook over medium heat and ensure the skillet is properly preheated.

Are these pancakes freezer-friendly?
Absolutely! Freeze in layers with parchment paper and reheat as needed.

Do I have to use butter in the pan?
Butter adds flavor, but you can use vegetable oil for a neutral option that doesn’t burn as quickly.

What’s the best way to keep pancakes warm while cooking batches?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I make mini pancakes with this recipe?
Yes! Use a tablespoon of batter per mini pancake and reduce cooking time slightly.

🏁 Conclusion

These Fluffy Buttermilk Pancakes with Sweet Maple Syrup are the ultimate breakfast comfort food. With their soft, tender crumb and rich buttermilk flavor, they’re the perfect canvas for a cascade of maple syrup and your favorite toppings.

Simple, pork-free, alcohol-free, and designed to deliver the fluffiest pancakes you’ve ever had. Perfect for lazy weekend mornings, family brunches, or any time you need a little extra cozy in your life.