Fluffy Buttermilk Pancakes with Maple Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings, about 12 tall pancakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes, including 10 minutes batter rest

Quick Ingredients

• Pancakes: 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, 2 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons neutral oil or butter for the griddle.
• Maple Butter: 1/2 cup softened unsalted butter, 1/4 cup pure maple syrup, 1/4 teaspoon fine sea salt, 1/2 teaspoon vanilla extract.
• For Serving: Extra warm maple syrup, optional fresh berries, and a small pinch of flaky salt.

Do This

• 1. Make the maple butter by beating softened butter, maple syrup, salt, and vanilla until smooth; set aside at room temperature.
• 2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
• 3. Whisk buttermilk, eggs, melted butter, and vanilla in a separate bowl.
• 4. Fold wet ingredients into dry ingredients just until combined; rest the batter for 10 minutes.
• 5. Heat a griddle or skillet to 350°F, lightly grease, and cook 1/3-cup portions for 2 1/2 to 3 minutes on the first side.
• 6. Flip and cook 1 1/2 to 2 minutes more, until golden and cooked through.
• 7. Stack pancakes with warm maple butter between layers and serve immediately with extra maple syrup.

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Why You’ll Love This Recipe

• Tall, fluffy texture: Buttermilk, baking powder, and baking soda work together for pancakes with a soft, airy center.
• Golden, lightly crisp edges: A hot, lightly greased griddle gives the pancakes those classic diner-style edges.
• Maple butter in every bite: Soft, warm maple butter melts between the layers and turns a simple stack into something special.
• Great for weekends and guests: The recipe makes a generous batch and can be kept warm in the oven while you finish cooking.

Grocery List

• Produce: Optional fresh berries for serving, such as strawberries, blueberries, or raspberries.
• Dairy: Buttermilk, unsalted butter, large eggs.
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, pure maple syrup, vanilla extract, neutral oil such as canola or avocado oil, optional flaky salt.

Full Ingredients

For the Buttermilk Pancakes

• 2 cups all-purpose flour, spooned and leveled, about 240 grams
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups well-shaken buttermilk, room temperature if possible
• 2 large eggs, room temperature if possible
• 1/4 cup unsalted butter, melted and cooled for 5 minutes
• 1 teaspoon vanilla extract
• 2 tablespoons neutral oil, melted butter, or a combination, for greasing the griddle

For the Maple Butter

• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup pure maple syrup, preferably Grade A amber or dark, at room temperature
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon vanilla extract

For Serving

• 1/4 to 1/2 cup warm pure maple syrup
• Optional fresh berries, for the plate
• Optional pinch of flaky salt, for finishing

Step-by-Step Instructions

Step 1: Make the maple butter

Place the softened butter in a medium bowl. Add the maple syrup, fine sea salt, and vanilla extract. Beat with a spoon, silicone spatula, or hand mixer for 1 to 2 minutes, until creamy and mostly smooth. The maple syrup may look slightly streaky at first, but keep mixing and it will come together into a soft, spreadable maple butter.

Set the maple butter aside at room temperature while you make the pancakes. For a melty serving texture, warm it gently just before serving by microwaving in 5-second bursts until soft and spoonable, not fully melted. You can also place the bowl over a larger bowl of warm water for 2 to 3 minutes, stirring occasionally.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt for about 30 seconds. Whisking is important because it evenly distributes the leavening, which helps the pancakes rise evenly and keeps any one bite from tasting too salty or too bitter.

Step 3: Combine the wet ingredients

In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until the eggs are fully blended and the mixture looks creamy. If the melted butter firms up in little specks because the buttermilk is cold, that is okay; the pancakes will still cook beautifully.

Step 4: Mix the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula or wooden spoon, fold the batter together just until no large pockets of dry flour remain. The batter should be thick, slightly lumpy, and spoonable. Do not whisk until smooth; a few lumps are exactly what you want for fluffy pancakes.

If the batter seems so thick that it will not spread slightly on the griddle, fold in extra buttermilk 1 tablespoon at a time, up to 1/4 cup total. The ideal batter should mound when scooped, then slowly settle into a round pancake.

Step 5: Rest the batter and heat the griddle

Let the batter rest at room temperature for 10 minutes. This gives the flour time to hydrate and allows the leavening to begin working, which helps create a taller, softer pancake.

While the batter rests, heat a griddle or large heavy skillet over medium heat until it reaches 350°F. If you do not have a griddle thermometer, sprinkle a few drops of water onto the surface; they should dance and evaporate quickly. Heat the oven to 200°F and place a wire rack on a rimmed baking sheet inside so you can keep finished pancakes warm without making them soggy.

Step 6: Cook the first side until bubbles form

Lightly grease the hot griddle with a thin layer of neutral oil, melted butter, or a combination. For each pancake, scoop 1/3 cup batter onto the griddle, leaving space between pancakes so they can spread slightly. Cook for 2 1/2 to 3 minutes, until the edges look set, the bottoms are deep golden, and bubbles appear on the surface with a few beginning to pop.

Try not to press or move the pancakes while they cook. Leaving them alone helps the centers rise and keeps the edges lightly crisp.

Step 7: Flip and finish cooking

Slide a thin, wide spatula under each pancake and flip in one confident motion. Cook the second side for 1 1/2 to 2 minutes, until golden brown and cooked through. Adjust the heat as needed: if the pancakes are browning too quickly before the centers set, lower the heat slightly; if they look pale after 3 minutes, increase the heat a little.

Transfer cooked pancakes to the wire rack in the 200°F oven while you cook the remaining batter. Lightly grease the griddle again between batches as needed for crisp, golden edges.

Step 8: Stack and serve with warm maple butter

For the classic stacked presentation, place one pancake on a warm plate and spread or spoon a little maple butter over the top. Add another pancake and repeat, finishing with a generous spoonful of maple butter on the top pancake. Let the warmth of the pancakes melt the maple butter down the sides and through the layers.

Serve immediately with warm maple syrup on the side. If you like, add fresh berries and a tiny pinch of flaky salt to balance the sweetness.

Pro Tips

• Do not overmix the batter: Stir only until the flour disappears. A lumpy batter makes lighter pancakes than a perfectly smooth batter.
• Use real buttermilk if you can: Its acidity reacts with baking soda for a better rise and gives the pancakes their classic tender tang.
• Keep the griddle around 350°F: This temperature is hot enough for golden edges but gentle enough to cook the centers through.
• Flip only once: Repeated flipping can deflate the pancakes and make them tougher.
• Keep finished pancakes on a rack, not a plate: A wire rack in a 200°F oven keeps them warm while preventing steam from softening the bottoms.

Variations

• Blueberry buttermilk pancakes: Sprinkle 2 tablespoons fresh blueberries over each pancake right after scooping the batter onto the griddle. This prevents the berries from bleeding into the whole batter.
• Chocolate chip pancakes: Add 1/2 cup mini chocolate chips to the batter after mixing, or sprinkle a few onto each pancake on the griddle.
• Brown butter maple pancakes: Brown the 1/4 cup butter for the batter in a small saucepan, cool it for 10 minutes, then use it in place of plain melted butter for a nutty, toasted flavor.

Storage & Make-Ahead

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in a 325°F oven on a wire rack for 6 to 8 minutes, or toast them lightly until warmed through and crisp at the edges. Pancakes can also be frozen: arrange cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag with parchment between layers. Freeze for up to 2 months and reheat from frozen in a 350°F oven for 10 to 12 minutes.

The maple butter can be made up to 1 week ahead and stored covered in the refrigerator. Let it soften at room temperature for 30 to 45 minutes before serving, or microwave in 5-second bursts until spoonable. For best lift, mix the pancake batter right before cooking rather than making it the night before; once the leavening is activated, the pancakes are fluffiest when cooked within 20 minutes.

Nutrition (per serving)

Approximate nutrition per serving, based on 4 servings and including pancakes plus maple butter but not extra maple syrup or optional berries: 730 calories, 39 grams fat, 23 grams saturated fat, 79 grams carbohydrates, 15 grams protein, 2 grams fiber, 25 grams sugar, and 980 milligrams sodium.