Fluffy Buttermilk Pancakes With Maple-Butter Syrup

Name: Fluffy Buttermilk Pancakes With Maple-Butter Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups buttermilk; 4 tablespoons butter, melted; 2 eggs; 2 tablespoons sugar; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/4 teaspoon cream of tartar; 1 teaspoon salt; butter or nonstick cooking spray; 1 cup maple syrup, I use Grade B; 3 tablespoons butter

Servings: persons

2 cups all-purpose flour
2 cups buttermilk
4 tablespoons butter, melted
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon cream of tartar
1 teaspoon salt
butter or nonstick cooking spray
1 cup maple syrup, I use Grade B
3 tablespoons butter

1
PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
2
Separate egg yolks from egg whites.
3
Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
4
Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
5
Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
6
Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
7
Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
8
Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
9
Flip your pancakes and cook for about another 1-2 minutes.
10
SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.

1471

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups buttermilk, 4 tablespoons butter, melted, 2 eggs, and more.

Yes, Fluffy Buttermilk Pancakes With Maple-Butter Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!