Fluffy Buttermilk Pancakes Recipe Easy Perfect Cozy Breakfast with Maple Syrup
These fluffy buttermilk pancakes deliver a perfect balance of lightness and richness with a subtle tang from buttermilk and cozy sweetness from maple syrup. Ideal for a comforting weekend or weekday breakfast.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 8-10 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Maple syrup, for serving (preferably Grade A Dark Amber)
Instructions
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk until combined.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Ensure the butter is warm but not hot.
- Pour the wet ingredients into the dry ingredients. Gently fold the batter with a whisk or spatula until just combined; small lumps are okay. Do not overmix.
- Preheat a non-stick skillet or griddle over medium heat until a drop of water sizzles and evaporates quickly. Lightly grease with butter or oil, wiping off excess.
- Using a ladle or ¼ cup measuring cup, pour batter onto the skillet spaced about 2 inches apart. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip the pancakes gently and cook the other side for 1-2 minutes until golden brown. Adjust heat if pancakes brown too fast.
- Place cooked pancakes on a plate and loosely cover with foil to keep warm while finishing the batch.
- Serve immediately stacked with generous drizzle of maple syrup and optional pat of butter.
Notes
Do not overmix the batter to keep pancakes tender and airy. Use room temperature eggs and buttermilk for best rise. Preheat pan well and flip pancakes only once. Keep cooked pancakes warm in a 200°F oven tented with foil. For dairy-free, substitute buttermilk with almond or oat milk plus vinegar and butter with coconut oil. For gluten-free, use a 1:1 gluten-free baking flour blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Fat: 12
- Carbohydrates: 40
- Fiber: 1.5
- Protein: 8
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, maple syrup, cozy breakfast, weekend brunch