Fluffy Maple Buttermilk Pancakes That Everyone Will Love

why make this recipe

These pancakes are soft, tall, and taste bright with real maple syrup. They cook fast and please kids and adults. You can make them for a slow weekend breakfast or a quick weekday treat. If you want a spicy side for brunch, try buffalo chicken mozzarella sticks as a contrast to the sweet pancakes.

introduction

This recipe makes light, fluffy pancakes that taste of maple and buttermilk. The batter is easy to mix and rests for a short time so the pancakes rise well. You need simple ingredients and a nonstick skillet. These pancakes stack and keep their shape. They work well for family breakfasts and small gatherings.

how to make Fluffy Maple Buttermilk Pancakes That Everyone Will Love

Follow the list below and the simple steps. Read all directions before you start.

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• cooking spray

Directions :

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, eggs, maple syrup, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray.
5. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges are set, about 3–4 minutes.
6. Flip and cook an additional 2–3 minutes until golden brown. Repeat with remaining batter.
7. Serve warm with maple syrup, butter, fruit, or whipped cream.

how to serve Fluffy Maple Buttermilk Pancakes That Everyone Will Love

Stack pancakes on a plate and add butter and warm maple syrup. Top with fresh fruit like berries or sliced banana. Add a dollop of whipped cream for a treat. Serve with bacon or sausage for a full breakfast.

how to store Fluffy Maple Buttermilk Pancakes That Everyone Will Love

Cool cooked pancakes on a rack before storing.

• Fridge: Put pancakes in an airtight container and keep for up to 3 days. Reheat in a toaster or oven.
• Freezer: Layer pancakes with parchment between and freeze in a sealed bag up to 2 months. Reheat from frozen in a toaster or oven until hot.

tips to make Fluffy Maple Buttermilk Pancakes That Everyone Will Love

• Do not overmix the batter. Small lumps are okay.
• Let the batter rest 5 minutes to let the leavening work.
• Use medium heat so the pancakes cook through and brown without burning.
• Measure flour by spooning it into the cup and leveling it for best results.
• Warm the skillet first, then reduce to medium before you pour batter.

variation (if any)

• Blueberry: Fold 1/2 cup fresh or frozen blueberries into the batter.
• Chocolate chip: Add 1/3 cup chocolate chips to the batter.
• Banana maple: Fold in 1 mashed ripe banana and a pinch of cinnamon.
• Lighter: Use low-fat buttermilk and reduce butter slightly.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes. Make a quick buttermilk substitute by stirring 2 tablespoons white vinegar or lemon juice into 2 cups milk and let sit 5 minutes.

Q: How do I make pancakes extra fluffy?
A: Keep batter slightly lumpy, rest it 5 minutes, and cook on medium heat. Do not press pancakes while cooking.

Q: Can I make the batter ahead of time?
A: You can make batter and keep it in the fridge up to 24 hours, but the pancakes may be a bit less fluffy. For best rise, mix just before cooking.

Q: How do I reheat frozen pancakes?
A: Reheat in a toaster, oven at 350°F (175°C) for 8–10 minutes, or microwave a few at a time until warm.

Q: Are these pancakes good for kids?
A: Yes. They are mild, sweet, and soft. Serve with favorite toppings for kids to enjoy.

Fluffy Maple Buttermilk Pancakes

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Griddle Cooking
• Cuisine: American
• Diet: Vegetarian

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Description

These light and fluffy pancakes, made with real maple syrup and buttermilk, are perfect for any breakfast occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• cooking spray

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Instructions

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. Whisk the buttermilk, eggs, maple syrup, and melted butter until smooth in another bowl.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray.
5. Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges are set, about 3–4 minutes.
6. Flip and cook an additional 2–3 minutes until golden brown. Repeat with remaining batter.
7. Serve warm with maple syrup, butter, fruit, or whipped cream.

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Notes

Do not overmix the batter. Small lumps are okay. For best results, measure flour properly and warm the skillet before pouring batter.

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Nutrition

• Serving Size: 2 pancakes
• Calories: 300
• Sugar: 8g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 80mg