Light, fluffy, buttermilk pancakes piled high and topped with butter and pure maple syrup. A simple pancake recipe with a ton of buttery flavor and a hint of sweetness. The perfect weekend breakfast!
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups whole milk buttermilk
- 2 eggs
- 3 tablespoons melted butter + additional for cooking and topping the pancakes
- 1/4 teaspoon vanilla
- 1/2 teaspoon salt
- Pure maple syrup
- Melt the butter on the stovetop or in the microwave and allow to cool slightly.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium sized bowl.
- Whisk the buttermilk, eggs, and vanilla. I do this right in the measuring cup to avoid another dirty dish.
- Add the wet ingredients to the bowl of dry ingredients.
- Mix in the melted butter. The final batter will be slightly thick.
- Add butter to your griddle set to 325 degrees or a cast iron skillet over medium heat.
- Drop 1/4 cup of batter over the griddle or skillet for each pancake and allow to cook for two to three minutes per side. Once the pancakes have risen and the bubbling of the batter has slowed, check for a golden crust using your spatula before flipping.
- Top each pancake with a slab of butter and pure maple syrup and enjoy!