Fluffy American Buttermilk Pancakes with Maple Butter
These classic American buttermilk pancakes are impossibly fluffy, light, and tender with golden-brown edges. The secret is using buttermilk and not over-mixing the batter. Top with homemade maple butter and warm syrup for the ultimate weekend breakfast. These are the pancakes you dream about - diner-style perfection at home.
Ingredients
Nutrition Facts
Instructions
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1
Make maple butter: Beat softened butter with 3 tablespoons maple syrup until light and fluffy. Refrigerate until ready to serve.
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2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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3
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
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4
Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Batter should be lumpy - do not overmix or pancakes will be tough!
💡 Pro Tip: A few lumps are perfectly fine and actually desired for fluffy pancakes. -
5
Let batter rest for 5 minutes while you heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter.
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6
Pour 1/4 cup batter per pancake onto hot griddle. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
💡 Pro Tip: Only flip once - multiple flips make tough pancakes. -
7
Serve immediately topped with maple butter and warm maple syrup. For best results, keep finished pancakes warm in a 200°F oven while you cook the rest.
👨🍳 Chef's Tips
The batter thickens as it sits - if it becomes too thick, thin with a splash of buttermilk. For extra fluffy pancakes, separate the eggs and beat the whites to soft peaks, then fold in at the end. Add blueberries, chocolate chips, or sliced bananas to the batter for variations. Make sure your griddle isn't too hot - pancakes should take 2-3 minutes per side.
🔄 Substitutions
No buttermilk? Make your own by adding 2 tablespoons lemon juice or vinegar to 2 cups regular milk, let sit 5 minutes. Greek yogurt thinned with milk also works. Whole wheat flour can replace up to half the all-purpose flour. For dairy-free, use non-dairy milk with 1 tablespoon vinegar. Coconut oil works instead of butter.
📦 Storage
Leftover pancakes keep in the refrigerator for 3 days or freeze for up to 2 months. Reheat in toaster, toaster oven, or microwave. For freezing, place parchment paper between pancakes to prevent sticking. The batter is best used immediately but can be refrigerated overnight - just stir gently and add a splash of buttermilk if too thick.