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Fluffy Buttermilk Pancakes with Maple Syrup

Fluffy Buttermilk Pancakes with Maple Syrup

Make perfect Fluffy Buttermilk Pancakes with Maple Syrup. Our easy recipe guides you to light, golden pancakes with pro tips for the best breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

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 (cold) from the refrigerator
  • 2 large eggs room temperature
  • 1/4 cup melted butter plus extra for the griddle
  • 1 teaspoon vanilla extract
  • to taste Pure maple syrup for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Griddle or Skillet
  • Measuring cups and spoons

Method
 

  1. Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until well combined.
  2. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined (the batter should be lumpy).
  4. Let the batter rest for 5 minutes while you heat up your griddle.
  5. Preheat your griddle or skillet over medium heat for 3-4 minutes.
  6. Pour 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form and edges appear set (about 2-3 minutes).
  7. Flip the pancakes with a spatula and cook for an additional 1-2 minutes until golden brown.
  8. Transfer cooked pancakes to a plate and repeat with remaining batter.
  9. Serve pancakes warm with a pat of butter and generous maple syrup.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 250IUCalcium: 150mgIron: 1mg

Notes

Don’t overmix the batter; it should be lumpy for the fluffiest pancakes. Use fresh ingredients, especially the baking powder, for the best results. Adjust the griddle temperature as necessary to prevent burning. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Try folding in blueberries or chocolate chips for extra flavor!
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