Soft, golden, and deliciously fluffy, these maple buttermilk pancakes are the kind of breakfast that feels both comforting and a little bit special. Infused with the warm sweetness of maple syrup and the tang of buttermilk, each bite is tender and rich without being heavy.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

Each ingredient plays an essential role in achieving that classic, airy pancake texture.

All-purpose flour forms the backbone of the batter, giving the pancakes structure while maintaining a light crumb.

White sugar adds a subtle sweetness that balances the tangy buttermilk and enhances the natural flavors without overpowering the maple notes.

Baking powder and baking soda are responsible for creating the bubbles and lift that make these pancakes so delightfully fluffy. Together, they ensure a light, tender texture.

Salt sharpens and enhances all the other flavors, adding just the right amount of contrast to the sweetness.

Buttermilk is the secret to a tender crumb. Its slight acidity reacts with the baking soda, contributing to the batter’s rise while imparting that classic, slight tang that distinguishes a good pancake.

Eggs provide stability and moisture. They help bind the ingredients together and contribute to the richness of each bite.

Maple syrup brings a deep, caramel-like sweetness that infuses the batter with a warm flavor and a natural complexity that sugar alone can’t achieve.
Unsalted butter, melted and folded into the batter, ensures a moist, tender interior and adds a luxurious mouthfeel.

Cooking spray keeps the pancakes from sticking to the skillet or griddle, allowing them to brown evenly and turn effortlessly.

For variations, consider swapping in whole-wheat flour for part of the all-purpose flour for a heartier flavor, or try adding a splash of vanilla extract for extra depth.

Step-by-Step Preparation Guide

Begin by whisking together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and aerates the mixture, making the final pancakes lighter.

In a separate bowl, beat the buttermilk, eggs, maple syrup, and melted butter together until smooth. This rich combination forms the flavorful, moist base of the batter.

Gradually add the wet ingredients to the dry, whisking gently. The goal is to combine without overworking the batter—some small lumps are fine and prevent the pancakes from becoming tough.

Preheat a non-stick skillet or griddle over medium heat. Lightly coat it with cooking spray for a smooth, clean release and an even, golden brown crust.

Using a 1/4 cup measure, pour the batter onto the heated surface. Cook until bubbles form and begin to pop, about 3 to 4 minutes. This is your sign the pancakes are ready to flip.

Flip carefully and cook for an additional 2 to 3 minutes until the second side is beautifully golden and the center is cooked through.

Repeat the process with the remaining batter, reapplying cooking spray as necessary to maintain an even surface and prevent sticking.

Recipe Tips & Frequently Asked Questions

Achieving ultra-fluffy pancakes:
Handle the batter gently and avoid overmixing once the wet and dry ingredients come together.

How to know when to flip:
Look for bubbles forming and popping on the surface and slightly dry, set edges.

Controlling skillet temperature:
Keep the heat at medium; too hot and the pancakes will brown before cooking through, too low and they won’t rise properly.

Keeping pancakes warm before serving:
Transfer cooked pancakes to a baking sheet in a 200°F oven while you finish the batch.

Can I make the batter ahead of time?
It’s best to make the batter fresh. However, you can mix the dry ingredients the night before and add the wet ingredients in the morning for quicker preparation.

Why are my pancakes tough or rubbery?
Overmixing the batter can develop too much gluten, leading to dense, tough pancakes.

Can I freeze leftover pancakes for later?
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster or oven.

What can I use if I don’t have buttermilk?
Combine 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let sit for 5 minutes as a substitute.

What to Serve With This Recipe

These pancakes are a classic canvas for your favorite toppings. Drizzle with more maple syrup and a pat of butter for a traditional finish, or scatter fresh berries for a burst of tartness and color.

Pair them with savory sides like crispy bacon, sausage links, or fluffy scrambled eggs to create a complete brunch spread.

For a more decadent twist, add whipped cream, chopped pecans, or a sprinkle of cinnamon sugar. A dusting of powdered sugar or a dollop of fruit compote would also complement the maple flavor beautifully.

Creative Variations

Mix-ins like fresh blueberries, chocolate chips, or chopped pecans add texture and extra bursts of flavor. For a seasonal twist, a sprinkle of cinnamon or nutmeg can warm up the flavor profile.

If you don’t have buttermilk on hand, try a mixture of yogurt thinned with milk or the homemade lemon juice and milk alternative for a similarly tangy result.

Add a touch of vanilla extract or swap the maple syrup in the batter for honey to change up the sweetness subtly.

Homemade maple buttermilk pancakes bring a golden, fluffy stack of comfort to your breakfast table. With a tender crumb and a hint of maple richness, they’re the kind of treat that makes any morning feel a little more special. Whether served simply or dressed up with toppings, these pancakes are sure to become a favorite for slow mornings and happy gatherings alike.

Ingredients

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup maple syrup
¼ cup unsalted butter, melted
Cooking spray

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined and aerated. Set aside.

In a separate bowl, beat the buttermilk, eggs, maple syrup, and melted butter until smooth and well blended. Gradually pour the wet ingredients into the dry ingredients, whisking gently until the batter is smooth and no pockets of dry flour remain. Avoid overmixing to maintain a tender texture.

Preheat a large non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray to prevent sticking.

Using a 1/4 cup measure, pour the batter onto the hot skillet. Cook until bubbles begin to form and pop on the surface of the pancakes, about 3 to 4 minutes. Flip carefully and continue cooking for another 2 to 3 minutes, until the pancakes are golden brown and cooked through.

Repeat the process with the remaining batter, adding more cooking spray as needed to keep the pancakes from sticking. Serve warm with extra maple syrup, fresh fruit, or your favorite toppings.