Is there anything better than a slow weekend morning with a towering stack of warm pancakes? You know the kind I’m talking about—the ones that are so light they practically float off the plate, just waiting for a river of maple syrup to run down their sides. I’ve been chasing that perfect, from-scratchness my whole life, and this recipe is the one. It’s my go-to for sleepy Saturday celebrations and busy Sunday morning fuel-ups. So good. Let’s make some Fluffy Buttermilk Pancakes with Syrup that’ll have everyone at the table smiling.
Top Reasons To Make It
You’ll love this recipe because it uses simple pantry staples you probably already have. It comes together in one bowl, which means less cleanup for you on your morning off. These pancakes are legitimately fluffy, not flat and sad. And honestly, the flavor is just superior to any boxed mix. It’s a fantastic base recipe that you can dress up or down a million different ways, making it perfect for your next breakfast buffet or a quiet morning for two.
Ingredients
- 2 cups all-purpose flour: The foundation of our fluffy stack.
- 2 tablespoons granulated sugar: Just enough for a hint of sweetness.
- 2 teaspoons baking powder: The key leavener for that perfect rise.
- 1 teaspoon baking soda: Reacts with the buttermilk for extra fluffiness.
- 1 teaspoon fine sea salt: Balances all the flavors.
- 2 cups buttermilk: The star ingredient for tenderness and tang.
- 2 large eggs: Binds everything together and adds richness.
- ¼ cup unsalted butter, melted & slightly cooled: For a rich, buttery flavor.
- 1 teaspoon pure vanilla extract: Adds a warm, comforting aroma.
- Maple syrup and butter, for serving: The non-negotiable finishing touch.
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures your leaveners are evenly distributed for no bitter bites.
- In another bowl or a large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until just combined. Don’t over-mix—a few lumps are okay!
- Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until the flour just disappears. The batter will be thick and a little lumpy. That is exactly what you want for fluffy pancakes. Overmixing is the enemy!
- Let the batter rest for 5-10 minutes. This allows the baking powder and soda to start working and the gluten to relax.
- Heat a griddle or large non-stick skillet over medium heat. Test if it’s ready by flicking a few drops of water on it; if they dance and sizzle, you’re good to go.
- Lightly grease the griddle with butter or cooking spray. For each pancake, pour about ¼ cup of batter onto the hot surface.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes, until golden brown on the bottom.
- Serve immediately with plenty of butter and warm maple syrup.
Variations & Substitutions
This recipe is a beautiful blank canvas! For a burst of fruit, fold in 1 cup of fresh blueberries or diced strawberries into the batter right before cooking. For a cozy twist, add a teaspoon of cinnamon to the dry ingredients. If you’re looking for a savory breakfast option, leave out the sugar and vanilla and mix in shredded cheese and chopped chives. No buttermilk? No problem! Make a quick substitute by adding 2 tablespoons of white vinegar or lemon juice to a 2-cup measuring cup, then filling it the rest of the way with milk. Let it sit for 5 minutes before using. For a gluten-free version, use a quality 1:1 gluten-free flour blend.
Serving Ideas & Pairings
A stack of these pancakes is glorious on its own, but why stop there? They’re the ultimate quick breakfast idea for a crowd. Set up a breakfast buffet bar with sides like crispy turkey bacon, scrambled eggs, and fresh fruit salad. For a truly decadent treat, top them with a dollop of whipped cream and a sprinkle of toasted pecans. And if you’re in the mood for something savory, a side of breakfast potatoes or a simple greens salad balances the sweetness perfectly.
Storage & Reheating
Let any leftover pancakes cool completely on a wire rack. Then, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. I like to layer them between sheets of parchment paper so they don’t stick together. To reheat, the toaster is your best friend! It brings back that lovely crisp exterior. You can also warm them on a baking sheet in a 350°F oven for about 10 minutes or until heated through. Avoid the microwave if you can—it tends to make them a bit soggy.
Pro Tips For Perfect Pancakes
- Do not overmix the batter. Lumps are good! Overmixing develops gluten and leads to tough, flat pancakes.
- Let that batter rest. Those 5-10 minutes make a world of difference in fluffiness.
- Keep your heat at medium. Too hot and they’ll burn outside while staying raw inside; too low and they won’t get that golden crust.
- Only flip once. Wait for those bubbles to pop and stay open on the surface before you make your move.
- Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.
- And for a fun, playful touch, use an ice cream scoop to pour perfectly round pancakes every time.
Frequently Asked Questions
- Can I make the batter the night before? I don’t recommend it. The leaveners will lose their power, and you’ll end up with dense pancakes. For healthy breakfast recipes that you can prep ahead, consider overnight oats.
- Why are my pancakes not fluffy? The usual suspects are overmixing the batter, not letting it rest, or your baking powder and soda might be old. Test your leaveners by dropping a bit in hot water—if it fizzes, it’s good!
- What are some other healthy food ideas for topping? Try Greek yogurt, nut butter, a berry compote with no added sugar, or just a simple sprinkle of cinnamon.
- Can I double this recipe? Absolutely! It doubles (or even triples) beautifully for a big family breakfast or a holiday morning.