Easy Buttermilk Pancakes & Syrup Recipe

There’s nothing quite like starting your day with a plate of fluffy buttermilk pancakes drizzled with maple syrup. These pancakes are not just a breakfast favorite; they are comforting and deliciously satisfying, making them the perfect start to any morning routine. With the right ingredients and a few simple steps, you’ll have a morning meal fit for a cozy weekend brunch.

Every Sunday, my family gathers around the kitchen for a tradition that’s been passed down since my childhood. My grandmother would whip up these delightful pancakes, filling the kitchen with an aroma that signaled the start of a perfect day. The secret ingredient was always her special buttermilk blend, which seemed to add a unique tanginess and fluff to the pancakes that I can never forget.

Why You’ll Love This Recipe

These buttermilk pancakes are a must-have in your breakfast repertoire because they are incredibly easy to make, yet deliver a restaurant-quality experience. Their fluffy texture is unmatched, and they soak up maple syrup beautifully. Whether you’re cooking for a crowd or enjoying a lazy morning, these pancakes will be a hit.

Ingredients Notes

For the best result, use fresh buttermilk—its acidity is key to activating the baking soda, giving the pancakes an extra rise. If buttermilk is unavailable, a mixture of milk and a tablespoon of lemon juice or vinegar works as a great substitute. Remember, fresh eggs and butter will contribute to a richer flavor, while a pinch of salt balances the sweetness.

Recipe Steps

Step 1

In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, baking soda, and salt. Ensure everything is well combined to avoid clumps.

Step 2

In another bowl, mix the wet ingredients: buttermilk, eggs, and melted butter. Make sure the butter is not too hot to avoid cooking the eggs.

Step 3

Pour the wet ingredients into the dry ingredients and gently fold them together. It’s okay if there are small lumps; overmixing will toughen the pancakes.

Step 4

Heat a non-stick pan over medium heat. Grease lightly with butter. Pour 1/4 cup of batter onto the pan and cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Step 5

Serve immediately with your favorite syrup and toppings. Fresh fruits or nuts make excellent add-ons for an elevated touch.

Storage Options

If you have leftovers, these pancakes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, wrap them individually in plastic wrap and freeze for up to two months. To reheat, pop them into the toaster for a quick refresher.

Variations & Substitutions

For a dairy-free version, substitute buttermilk with almond milk or oat milk, adding a tablespoon of lemon juice. To change the flavor profile, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter. For a protein boost, consider adding a scoop of protein powder.

Serving Suggestions

Serve these buttermilk pancakes during a weekend brunch with family or at a leisurely breakfast buffet. Pair them with fried eggs, bacon, or even sausage for a full meal experience. They’re also perfect for a breakfast-for-dinner night.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can prepare the batter the night before; however, for best results, store it in the fridge and give it a light stir before cooking. The rise might not be as pronounced, but they will still be delicious.

What should I do if my pancakes are turning out flat? Make sure your baking powder and baking soda are fresh. Old leavening agents can lose their effectiveness. Adding too much liquid can also result in thinner pancakes.

Can I use this recipe to make waffles? Absolutely! While the texture will differ slightly, these should work beautifully in a waffle iron. For extra crispiness, add an extra tablespoon of melted butter to the batter.

Easy Buttermilk Pancakes & Syrup Recipe

This Easy Buttermilk Pancakes & Syrup Recipe will give you fluffy, golden pancakes that are perfect for a weekend breakfast treat.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 2 cups buttermilk
• ▢ 2 large eggs lightly beaten
• ▢ 0.25 cup unsalted butter melted
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup maple syrup for serving

Instructions

Preparation Steps

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Heat a lightly greased griddle or frying pan over medium-high heat.
• Pour batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook until bubbles form on the surface, then flip and cook until browned on the other side.
• Serve hot with maple syrup.

Notes

You can add fresh berries or banana slices to the batter for a fruity twist on this classic recipe.