Fluffy Buttermilk Pancakes with Melted Butter & Maple Syrup
Would you eat pancakes for supper?
Butter melting over a stack of warm, fluffy pancakes, with golden maple syrup slowly dripping down the sides—this is the kind of simple comfort food everyone loves!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra butter, for cooking and serving
- Maple syrup, for drizzling
Instructions
- Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Combine the wet ingredients:
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth. - Make the batter:
Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix—small lumps are perfectly fine and will help keep the pancakes fluffy. - Cook the pancakes:
Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup of batter onto the pan for each pancake. - Flip:
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden brown. - Serve:
Stack the warm pancakes high, add a generous pat of butter, and pour plenty of maple syrup over the top.
Optional Toppings
Add fresh berries, sliced bananas, whipped cream, chopped pecans, or a light dusting of powdered sugar for an extra-special breakfast—or supper!
Tip: For the fluffiest pancakes, let the batter rest for about 5 minutes before cooking and avoid pressing down on the pancakes after flipping.
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Warm, buttery, fluffy, and drenched in syrup—because pancakes aren’t just for breakfast!