Fluffy Maple Buttermilk Pancakes
These Fluffy Maple Buttermilk Pancakes are tall, golden, and irresistibly light — made with real buttermilk for a subtle tang, pure maple syrup baked right into the batter, and a simple no-overmix technique that guarantees a pillowy, airy stack every single time. Ready in just 30 minutes with everyday pantry staples, this is the only buttermilk pancake recipe you'll ever need.
Equipment
- Cast iron griddle or large non-stick skillet A cast iron griddle gives the most even heat distribution for consistent browning
- Two large mixing bowls One for dry ingredients, one for wet ingredients
- Whisk
- Rubber spatula or large silicone spatula For folding the batter without overmixing
- ¼-cup ladle or batter scoop Ensures evenly sized pancakes; use ⅓-cup for larger pancakes
- Measuring cups and measuring spoons
- Flat wide spatula For flipping pancakes cleanly
- Pastry brush or paper towel For greasing the pan between batches
- Baking sheet For keeping cooked pancakes warm in the oven between batches
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240g
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder make sure it is fresh for maximum lift
- 1 teaspoon baking soda make sure it is fresh for maximum lift
- ½ teaspoon fine salt
Wet Ingredients
- 2 cups full-fat buttermilk 480ml; use real buttermilk for best results; bring to room temperature before using
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted and slightly cooled; plus extra for the pan
- 3 tablespoons pure maple syrup Grade A Dark Amber recommended for richest flavor; plus more for serving
- 1 teaspoon pure vanilla extract
For Cooking
- unsalted butter or neutral oil for greasing the pan between batches
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a separate large bowl, whisk together the eggs, buttermilk, melted butter, maple syrup, and vanilla extract until smooth and combined.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — the batter should be lumpy. Do not overmix.
- Cover the bowl loosely and let the batter rest at room temperature for 5 minutes to allow the leavening agents to activate.
- Heat a cast iron griddle or non-stick skillet over medium heat for 2–3 minutes, then lightly coat the surface with a small pat of butter using a pastry brush or paper towel.
- Pour ¼ cup of batter per pancake onto the pan and cook for 2–3 minutes until the edges look set and bubbles on the surface begin to pop without closing back up, then flip and cook for 1–2 minutes more until golden brown.
- Transfer cooked pancakes to a baking sheet in a 200°F (93°C) oven to keep warm, re-greasing the pan between each batch, and continue until all the batter is used.
- Stack the pancakes, top with a pat of butter and a generous pour of pure maple syrup, and serve immediately.
Notes
- Don't overmix: A lumpy batter is the correct batter. Overmixing develops gluten and results in flat, tough pancakes instead of fluffy ones.
- Use real buttermilk: The acidity of genuine full-fat buttermilk reacts with the baking soda to create the signature rise. Low-fat works in a pinch, but full-fat gives the richest result.
- No buttermilk? Make a quick substitute by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and letting it sit for 5 minutes before using.
- Room temperature ingredients: Cold buttermilk can cause the melted butter to seize into lumps. Take buttermilk and eggs out of the fridge 15 minutes before starting.
- Rest the batter: The 5-minute rest is not optional — it allows the leavening to activate and the gluten to relax, producing noticeably fluffier pancakes.
- Medium heat only: Too high and the outside burns before the inside sets; too low and the pancakes steam rather than sear. Adjust the heat as needed between batches.
- Flip only once: Flipping multiple times deflates the air bubbles you built into the batter. Flip once when the edges are matte and bubbles are popping across the surface.
- Storage: Cool completely and refrigerate stacked with parchment paper between each pancake in an airtight container for up to 4 days, or freeze for up to 2 months.
- Reheating: Reheat in a toaster for a slightly crispy exterior, in the microwave covered with a damp paper towel for 30–60 seconds, or in a 325°F (165°C) oven covered with foil for 8–10 minutes.
- Make-ahead tip: Mix dry and wet ingredients separately the night before and store covered in the fridge; combine them in the morning and rest for 5 minutes before cooking.
Nutrition
Serving: 2pancakesCalories: 280kcalCarbohydrates: 41gProtein: 8gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 420mgPotassium: 180mgFiber: 1gSugar: 11gVitamin A: 6IUCalcium: 15mgIron: 10mg
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