Classic Buttermilk Pancakes with Maple Syrup
Ingredients
- For the Pancakes:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- For Serving:
- Maple syrup
- Butter
- Optional toppings: fresh berries, sliced bananas, chocolate chips, whipped cream
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Combine: Pour wet ingredients into dry ingredients. Gently mix until just combined. Do not overmix; lumps are okay.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and cooked through.
- Serve Immediately: Stack pancakes on plates. Add a pat of butter and drizzle generously with maple syrup.