Description
These fluffy buttermilk pancakes are a weekend staple, featuring a secret resting step for maximum fluffiness and served with a warm, spiced maple syrup upgrade.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (360ml) buttermilk
- 2 large eggs, room temperature
- 4 tablespoons (60g) melted unsalted butter
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) pure maple syrup
- 1 tablespoon butter
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain.
- In a separate large bowl or measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Create a well in the dry ingredients and pour in the wet mixture. Gently fold together with a spatula until just combined; the batter should remain lumpy. Do not overmix.
- Cover the bowl and let the batter rest on the counter for 10 minutes to allow the flour to hydrate and leavening agents to activate.
- Heat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate.
- Lightly grease the skillet with butter or oil. Scoop about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and pop, and edges look set (2-3 minutes). Flip and cook the other side for 1-2 minutes until golden brown.
- Transfer cooked pancakes to a plate and cover with foil to keep warm.
- While pancakes cook, combine maple syrup, butter, cinnamon, vanilla, and salt in a small saucepan over low heat. Stir until butter melts and syrup is warm (do not boil).
- Serve pancakes immediately with the warm maple syrup.
Notes
Do not overmix the batter; lumps are good and ensure fluffiness. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar per cup, rested for 5-10 minutes. Keep cooked pancakes warm in a 200°F oven on a wire rack to prevent sogginess. Pancakes freeze well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes per servi
- Calories: 350
- Sugar: 12
- Sodium: 600
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
Keywords: buttermilk pancakes, fluffy pancakes, breakfast recipe, homemade pancakes, maple syrup, weekend breakfast, easy pancakes