Ingredients
Equipment
Method
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.
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.
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.