(No Ratings Yet)
Loading...Fluffy, golden buttermilk pancakes with crisp edges and tender middles, finished with a generous pour of pure maple syrup and a pat of salted butter. This is the American diner-style breakfast that turns a slow weekend morning into the best meal of the week.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield8 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 455 kcalCalories
- 16 gFat
- 8 gSaturated Fat
- 68 gCarbs
- 2 gFiber
- 28 gSugar
- 12 gProtein
- 620 mgSodium
- 280 mgPotassium
- 230 mgCalcium
- 2.8 mgIron
- 1 mgVitamin C
- 480 mcgVitamin A
Ingredients
For the pancake batter
- 2 cups (250 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups (480 ml) buttermilk, well shaken
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
For cooking and serving
- 1 tablespoon unsalted butter, for the griddle
- 1/2 cup (120 ml) pure maple syrup, warmed
- Extra softened butter, for serving
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until no streaks of flour remain; small lumps are fine. Do not overmix.
- Let the batter rest for 5 minutes while you heat a large nonstick skillet or griddle over medium-low heat until a drop of water sizzles and evaporates quickly.
- Lightly grease the surface with a little butter, then ladle about 1/3 cup of batter per pancake onto the skillet, spacing them about 2 inches apart.
- Cook for 2 to 3 minutes, until small bubbles form across the surface and the edges look set and slightly dry.
- Flip carefully and cook another 1 to 2 minutes on the second side, until golden brown on the bottom and cooked through.
- Transfer finished pancakes to a plate or a warm oven (200°F) and repeat with the remaining batter, greasing the pan as needed.
- Stack the pancakes, top with a pat of softened butter, and serve immediately with the warmed pure maple syrup poured over the top.
Cook’s Notes
- Do not overmix the batter: lumps are good and keep the pancakes tender; overmixing develops gluten and makes them tough.
- Letting the batter rest for 5 minutes lets the baking powder activate fully and the flour hydrate, giving taller, fluffier pancakes.
- Use real pure maple syrup (look for Grade A Dark or Amber for richer flavor) rather than pancake syrup, which is mostly corn syrup.
- Cook on medium-low heat so the inside cooks through before the outside burns; if pancakes brown too fast, lower the flame.
- Keep finished pancakes warm on a sheet pan in a 200°F oven while you cook the rest so everything lands on the table hot together.
