Fluffy buttermilk pancakes are the kind of breakfast that brings instant comfort—a tall stack that’s warm, golden on the edges, and practically begging for butter and syrup. But these aren’t just any pancakes—they’re next-level fluffy, soft in the center, with a tangy buttermilk flavor that perfectly balances the sweetness.
To make them truly unforgettable, we’re pairing them with a simple yet luxurious whipped maple butter. It melts into every crevice and brings that warm, indulgent flavor that turns an ordinary morning into something special.
Whether you’re feeding a family, hosting brunch, or just treating yourself to a better breakfast, this recipe is a keeper.
What Makes These Pancakes So Good?
- Buttermilk gives them extra tenderness and a subtle tang
- Baking powder + baking soda provide lift and golden brown edges
- No-mix method – everything is homemade but simple
- Whipped maple butter adds creamy richness and sweetness
- Customizable – add blueberries, chocolate chips, or banana slices!
You’ll get perfect results every time with this foolproof batter and skillet technique.
Required Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Small bowl (for maple butter)
- Hand mixer or fork (for whipping butter)
Fluffy Buttermilk Pancakes with Maple Butter
Servings: 12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
For the Pancakes:
- 2 cups (240g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- ¼ cup (60g) unsalted butter, melted
- 1 tsp vanilla extract
- Butter or oil for greasing skillet
For the Whipped Maple Butter:
- ½ cup (1 stick/113g) unsalted butter, softened
- 2 tbsp pure maple syrup
- Pinch of salt
Instructions
- Make the maple butter: In a small bowl, use a hand mixer or fork to beat together softened butter, maple syrup, and a pinch of salt until light and fluffy. Set aside.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
- Combine: Pour wet ingredients into dry. Stir until just combined—do not overmix. A few small lumps are fine.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook pancakes: Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on top and edges look set. Flip and cook 1–2 more minutes until golden brown.
- Serve hot, topped with whipped maple butter and extra syrup if desired.
Notes
- Don’t overmix the batter—this is key to fluffiness.
- For extra tall pancakes, let batter rest 5–10 minutes before cooking.
- Want crispy edges? Add a little butter to the pan before each batch.
- Add-ins: Try mini chocolate chips, blueberries, or a swirl of cinnamon sugar.
Storage & Reheating
- Fridge: Store cooked pancakes in an airtight container for up to 4 days.
- Freezer: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheat: Warm in toaster, skillet, or microwave.
Maple Butter Tip: Store extra whipped butter in the fridge for up to 1 week. Delicious on toast or waffles too!
Suggestions
- Add fresh berries and dust with powdered sugar
- Pair with bacon or sausage for a full breakfast
- Top with toasted pecans or caramelized bananas
- Serve with scrambled eggs and coffee for a cozy brunch plate
These Fluffy Buttermilk Pancakes with Maple Butter are what brunch dreams are made of—light, golden, and packed with classic flavor. They’re easy enough for weekday mornings but indulgent enough for slow, luxurious weekends.
Give them a try and stack them high. Don’t forget to leave a comment or tag your pancake pics—I’d love to see your ultimate breakfast stack!
Save this recipe for later. Pin the image below on Pinterest!
Fluffy Buttermilk Pancakes with Whipped Maple Butter
These Fluffy Buttermilk Pancakes are everything you want in a breakfast stack—light, tender, golden brown, and served with homemade maple butter.
Ingredients
For the Pancakes:
For the Whipped Maple Butter:
Instructions
- Make the maple butter: In a small bowl, use a hand mixer or fork to beat together softened butter, maple syrup, and a pinch of salt until light and fluffy. Set aside.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until combined.
- Combine: Pour wet ingredients into dry. Stir until just combined—do not overmix. A few small lumps are fine.
- Heat skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook pancakes: Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on top and edges look set. Flip and cook 1–2 more minutes until golden brown.
- Serve hot, topped with whipped maple butter and extra syrup if desired.
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Small bowl (for maple butter)
- Hand mixer or fork (for whipping butter)
Nutrition Facts
Nutrition Facts
Servings 6
Serving Size 2 pancakes with whipped maple butter
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 23g115%
- Cholesterol 176mg59%
- Sodium 720mg30%
- Potassium 320mg10%
- Total Carbohydrate 62g21%
- Dietary Fiber 1.6g7%
- Sugars 19.6g
- Protein 12g24%
- Vitamin A 1040 IU
- Calcium 180 mg
- Iron 3.6 mg
- Vitamin D 36 IU
- Vitamin E 1.2 IU
- Vitamin K 12 mcg
- Thiamin 0.32 mg
- Riboflavin 0.44 mg
- Niacin 4.2 mg
- Vitamin B6 0.16 mg
- Folate 90 mcg
- Vitamin B12 0.8 mcg
- Biotin 14 mcg
- Pantothenic Acid 1.2 mg
- Phosphorus 280 mg
- Iodine 36 mcg
- Magnesium 36 mg
- Zinc 1.4 mg
- Selenium 24 mcg
- Copper 0.2 mg
- Manganese 0.6 mg
- Chromium 8 mcg
- Molybdenum 20 mcg
- Chloride 710 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don’t overmix the batter—this is key to fluffiness.
For extra tall pancakes, let batter rest 5–10 minutes before cooking.
Want crispy edges? Add a little butter to the pan before each batch.
Add-ins: Try mini chocolate chips, blueberries, or a swirl of cinnamon sugar.
