Description
These Fluffy Maple Buttermilk Pancakes are the golden standard of breakfast bliss—light, airy, and infused with just the right touch of maple. With crispy edges and melt-in-your-mouth centers, they stack up beautifully for weekend mornings or lazy brunches. Grab your skillet and flip your way into comfort.
Ingredients
2 cups all-purpose flour
¼ cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 large eggs
¼ cup maple syrup
¼ cup unsalted butter, melted
Cooking spray or extra butter for the pan
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Whisk the Wet
In another bowl, beat buttermilk, eggs, maple syrup, and melted butter until well combined.
Combine & Rest
Pour the wet mixture into the dry and gently mix until just combined (a few lumps are okay). Let the batter rest for 5–10 minutes.
Cook the Pancakes
Heat a skillet or griddle over medium heat and coat with cooking spray or butter.
Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, then flip and cook 1–2 more minutes.
Serve Hot
Stack ’em up and serve with extra maple syrup, berries, or a pat of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 190 / Pancake
- Sugar: 8g / Pancake
- Sodium: 280mg / Pancake
- Fat: 7g / Pancake
- Saturated Fat: 4g / Pancake
- Carbohydrates: 26g / Pancake
- Protein: 5g / Pancake