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Fluffy Buttermilk Pancakes with Maple Syrup: Perfectly Golden, Light, and Delicious!

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Start your morning with these Fluffy Buttermilk Pancakes, golden on the outside and pillowy soft on the inside. Whether you're enjoying a lazy Sunday brunch or whipping up a quick breakfast, these pancakes are guaranteed to impress. The secret? Tangy buttermilk for unmatched flavor and fluffiness! Top with rich maple syrup and fresh berries for a breakfast treat that’s as indulgent as it is easy to prepare.
Course Breakfast, Pancakes & Waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 350

Equipment

  • Mixing bowls (2)
  • Whisk Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula

Ingredients

  • 1 ½ cups 190g all-purpose flour
  • 2 tablespoons 25g granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups 300ml buttermilk
  • 1 large egg
  • 2 tablespoons 30g unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Maple syrup and fresh berries for serving optional

Instructions

  • Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Prepare the wet ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
  • Combine the mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently. Mix until just combined—small lumps are fine. Overmixing can make the pancakes dense.
  • Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  • Cook the pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2 minutes). Flip and cook the other side for another 1–2 minutes until golden.
  • Serve: Stack the pancakes, drizzle with maple syrup, and add fresh berries if desired. Enjoy warm!

Notes

Additional Tips

  • For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
  • Substitute whole milk with a splash of lemon juice if you don’t have buttermilk.
  • Add chocolate chips, blueberries, or bananas to the batter for extra flavor.
 

Notes

  • Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
  • Reheating: Warm pancakes in the microwave or a toaster for a quick breakfast.
  • Make-Ahead: Prepare the batter the night before and refrigerate for a hassle-free morning.
 

Nutrition Facts (per serving)

Nutrient Amount
Calories 250 kcal
Total Fat 8g
Saturated Fat 4g
Cholesterol 60mg
Sodium 450mg
Total Carbohydrate 36g
Dietary Fiber 1g
Sugars 10g
Protein 6g
Vitamin A 200 IU
Calcium 120mg
Iron 1.5mg
Potassium 150mg
 

Frequently Asked Questions about Fluffy Buttermilk Pancakes with Maple Syrup

 

1. Can I make these pancakes without buttermilk?

Yes, if you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes, and it will work as a buttermilk replacement.

2. Can I use whole wheat flour instead of all-purpose flour?

Absolutely! However, keep in mind that whole wheat flour might make the pancakes denser. You can try a 50/50 mix of whole wheat and all-purpose flour for a balance of fluffiness and nutrition.

3. Can I prepare the batter in advance?

It’s best to cook the pancakes right after mixing the batter for maximum fluffiness. If you must prepare ahead, store the batter in the fridge for up to 24 hours, but add the baking soda just before cooking.

4. What’s the best way to keep pancakes warm while cooking multiple batches?

Place the cooked pancakes on a baking sheet in a single layer and keep them in a 200°F (90°C) oven until all pancakes are ready to serve. Avoid stacking them to preserve their fluffiness.

5. Can I freeze these pancakes?

Yes, these pancakes freeze well. Let them cool completely, then stack them with parchment paper between each pancake. Store in a freezer-safe bag or container for up to 3 months. Reheat in a toaster or microwave.

6. Can I add mix-ins like blueberries or chocolate chips?

Definitely! Add your preferred mix-ins directly to the batter or sprinkle them onto the pancake after pouring it onto the griddle.

7. How can I make these pancakes dairy-free?

Substitute the buttermilk with plant-based milk (like almond or soy) mixed with 1 tablespoon of lemon juice or vinegar. Replace the butter with coconut oil or a dairy-free alternative.

8. What’s the secret to fluffy pancakes?

Key factors for fluffiness include:
  • Not overmixing the batter (lumps are okay).
  • Letting the batter rest for a few minutes before cooking.
  • Using fresh baking powder and baking soda.

9. How do I know when to flip the pancakes?

Flip the pancakes when bubbles form on the surface and the edges look set. This usually takes 2–3 minutes per side on medium heat.

10. What’s the best way to serve these pancakes?

Top them with warm maple syrup, fresh fruit, whipped cream, or even a dusting of powdered sugar for an extra treat.