Classic Buttermilk Pancakes with Maple Syrup and Butter

Introduction

There’s something timeless about a tall, fluffy stack of buttermilk pancakes drizzled with golden maple syrup and topped with a pat of melting butter. This recipe delivers light, airy pancakes with just the right amount of tang from the buttermilk, giving them a rich flavor and tender crumb.

These pancakes are the kind of breakfast that instantly brightens your morning — whether you’re cooking for family, friends, or just yourself on a lazy Sunday. Simple ingredients, quick preparation, and irresistible results make this a recipe worth keeping in your kitchen forever.

Why I Love This Recipe

I love this recipe because it takes a simple breakfast and turns it into something comforting, indulgent, and timeless. The pancakes are light, fluffy, and golden, with just the right hint of tang from the buttermilk that makes them taste extra special.

What I especially love is the way the warm butter melts into each pancake and the rich maple syrup seeps into every layer, creating the perfect balance of sweet, creamy, and slightly savory in every bite. It’s a combination that feels both homely and luxurious at the same time.

I also love how versatile and approachable this recipe is—whether it’s a weekend brunch, a cozy holiday morning, or a quick breakfast-for-dinner, these pancakes never fail to bring smiles. They’re simple to make but always feel like a treat, which makes them one of my go-to favorites.

Why This is a Must-Try Dish

Classic Buttermilk Pancakes with Maple Syrup and Butter are a must-try because they capture the essence of a perfect breakfast comfort food. Light, fluffy, and golden, these pancakes have just the right balance of tanginess from the buttermilk and sweetness from the syrup, creating a flavor combination that never goes out of style.

They are quick and easy to prepare, making them a go-to recipe for busy mornings, weekend brunches, or even breakfast-for-dinner nights. With just a handful of pantry staples, you can create a dish that feels indulgent yet homely.

The warm stack topped with a pat of melting butter and drizzled with rich maple syrup is irresistibly inviting—a dish that brings joy to both kids and adults alike. Plus, pancakes are endlessly versatile: you can add fruits, nuts, or chocolate chips for extra fun and flavor.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 (makes about 12 pancakes)
• Calories per Serving: ~310 kcal (3 pancakes + syrup + butter)
• Cuisine: American
• Cooking Method: Stovetop griddle or skillet
• Course: Breakfast / Brunch

Ingredients For the Pancakes

• 2 cups (250 g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (480 ml) buttermilk (at room temperature)
• 2 large eggs
• 4 tbsp (60 g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

For Serving

• Pure maple syrup
• Salted butter (softened)

Directions

Step 1: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Mix the Wet Ingredients

1. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.

Step 3: Combine Wet and Dry Ingredients

1. Pour wet mixture into dry mixture.
2. Gently fold until just combined — batter should be slightly lumpy (do not overmix).

Step 4: Cook the Pancakes

1. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Pour ¼ cup batter for each pancake onto the skillet.
3. Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
4. Flip and cook for another 1–2 minutes until golden brown.

Step 5: Serve

1. Stack pancakes on a warm plate, top with a pat of butter, and drizzle generously with maple syrup.

Step-by-Step Summary

1. Whisk dry ingredients.
2. Whisk wet ingredients.
3. Combine gently into a slightly lumpy batter.
4. Cook on buttered skillet until golden on both sides.
5. Serve hot with syrup and butter.

How to Serve

Serve pancakes warm, stacked high, with melting butter and maple syrup. Pair with fresh fruit, crispy bacon, or a hot cup of coffee for a full breakfast experience.

Additional Tips and Variations

• Extra fluffy pancakes: Let batter rest for 5–10 minutes before cooking.
• Flavor variations: Add blueberries, chocolate chips, or sliced bananas to the batter.
• Crispy edges: Use a little extra butter on the skillet.
• Healthier version: Swap half the flour for whole wheat flour.

Freezing and Storage

• Refrigeration: Store cooked pancakes in an airtight container for up to 3 days.
• Freezing: Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months.
• Reheating: Toast in a toaster, reheat in oven at 350°F (175°C) for 5–7 minutes, or microwave for 20–30 seconds.

Special Equipment Needed

• Mixing bowls
• Whisk
• Nonstick skillet or flat griddle
• Spatula

Conclusion

These Classic Buttermilk Pancakes are a breakfast staple — fluffy, flavorful, and simple to prepare. With the perfect balance of tangy and sweet, they’re delicious enough on their own but also ideal for creative toppings.