Description
These fluffy buttermilk pancakes are the perfect weekend breakfast, featuring a tender crumb and tall structure thanks to fresh leavening and proper mixing techniques. Served with a rich, homemade maple butter, they offer a nostalgic and delicious start to any morning.
Ingredients
Scale
- 1 ½ cups (190g) All-Purpose Flour
- 2 tablespoons (25g) Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 large Eggs, room temperature
- 1 ¼ cups (300ml) Buttermilk
- 3 tablespoons (45g) Melted Butter, cooled slightly
- ½ teaspoon Vanilla Extract
- ½ cup (115g) Unsalted Butter (for maple butter)
- 2 tablespoons Maple Syrup (for maple butter)
- ¼ teaspoon Salt (for maple butter)
- Butter or oil for greasing the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to aerate and remove clumps.
- In a separate medium bowl, whisk the eggs until combined. Add the buttermilk, melted butter, and vanilla extract, whisking until smooth.
- Create a well in the dry ingredients and pour in the wet mixture. Gently fold together with a spatula or wooden spoon until just combined; the batter should remain lumpy. Do not overmix.
- Let the batter rest for 5-10 minutes to allow the flour to hydrate and bubbles to form.
- Heat a large non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should sizzle and bead up. Lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until the surface is covered in bubbles and edges look set.
- Flip gently with a spatula and cook the other side for 1-2 minutes until golden brown and firm to the touch.
- Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while cooking the rest.
- While pancakes cook, melt the ½ cup butter in a small saucepan over low heat. Stir in maple syrup, vanilla, and salt. Warm through for 1-2 minutes and keep warm for serving.
Notes
Do not overmix the batter; lumps are acceptable and ensure fluffy pancakes. Use fresh baking powder for best rise. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to milk and letting it sit for 5-10 minutes. Keep cooked pancakes warm in a 200°F oven without stacking them tightly to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes per servi
- Calories: 280
- Sugar: 8
- Sodium: 320
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
Keywords: buttermilk pancakes, fluffy pancakes, weekend breakfast, maple butter, easy pancake recipe, homemade pancakes