Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8 pancakes, 4-inch/10-cm each)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

2 cups (260 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (480 ml) buttermilk
2 large eggs
4 tablespoons (56 g) unsalted butter, melted and cooled 5 minutes
2 teaspoons vanilla extract
1–2 tablespoons neutral oil or butter, for the pan
For serving: 1/2 cup (120 ml) pure maple syrup, warmed; 4 tablespoons (56 g) salted butter
Optional honey-butter: 1 tablespoon (21 g) honey

Do This

1. Warm maple syrup (very low heat) and set out salted butter to soften.
2. Whisk dry ingredients in a large bowl.
3. Whisk buttermilk, eggs, melted butter, and vanilla in a second bowl.
4. Pour wet into dry; stir gently just until combined (a few lumps are good). Rest batter 10 minutes.
5. Heat a griddle to 375°F (190°C) or a skillet over medium heat; lightly grease.
6. Cook 1/4 cup batter per pancake: 2–3 minutes first side, 1–2 minutes second side.
7. Stack, top with salted (or honey-whipped) butter, and pour on warm maple syrup.

Why You’ll Love This Recipe

Classic diner-style texture: golden edges, fluffy center, and tender crumb.
Buttermilk tang + vanilla warmth: the flavor is rich without being heavy.
Reliable for home cooks: simple technique, common ingredients, forgiving batter.
Maple-and-butter finish: warm syrup soaks in, while salted butter keeps it balanced.

Grocery List

Produce: None (optional: fresh berries for serving)
Dairy: Buttermilk, eggs, unsalted butter, salted butter
Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, vanilla extract, neutral oil (or extra butter), pure maple syrup, honey (optional)

Full Ingredients

Buttermilk Pancake Batter

2 cups (260 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups (480 ml) buttermilk
2 large eggs
4 tablespoons (56 g) unsalted butter, melted and cooled for 5 minutes
2 teaspoons vanilla extract

For Cooking

1–2 tablespoons neutral oil (like canola or avocado), or butter, as needed for the pan

For Serving

1/2 cup (120 ml) pure maple syrup, warmed
4 tablespoons (56 g) salted butter (1 tablespoon per serving)

Optional Honey-Whipped Butter

4 tablespoons (56 g) salted butter, softened to room temperature (about 68–72°F / 20–22°C)
1 tablespoon (21 g) honey

Step-by-Step Instructions

Step 1: Warm the syrup and prep your serving setup

Pour 1/2 cup (120 ml) pure maple syrup into a small saucepan and warm it over low heat for 2–3 minutes, just until it’s pleasantly warm (do not boil). Turn off the heat and cover to keep warm.

If you’d like to hold pancakes while you cook, preheat your oven to 200°F (95°C) and place a baking sheet inside.

Step 2: Make the optional honey-whipped butter

In a small bowl, combine 4 tablespoons (56 g) softened salted butter with 1 tablespoon (21 g) honey. Whisk vigorously with a fork or small whisk for 30–60 seconds until lighter and creamy. Set aside at room temperature.

If your kitchen is cool and the butter feels stiff, microwave it for 5 seconds—you want it soft, not melted.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together:

2 cups (260 g) flour, 2 tablespoons (25 g) sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Whisking thoroughly helps prevent bitter pockets of leavener and keeps the pancakes evenly fluffy.

Step 4: Mix the wet ingredients, then combine (gently)

In a second bowl (or a large measuring pitcher), whisk together 2 cups (480 ml) buttermilk, 2 eggs, 4 tablespoons (56 g) melted unsalted butter, and 2 teaspoons vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until no dry flour remains. The batter should look thick and a little lumpy. Do not overmix—that’s how pancakes turn tough instead of fluffy.

Step 5: Rest the batter for 10 minutes

Let the batter sit at room temperature for 10 minutes. This gives the flour time to hydrate and the leaveners time to start working, which helps you get a fluffy center without over-stirring.

Step 6: Heat the griddle or skillet to the right temperature

Heat a griddle to 375°F (190°C). If using a skillet, heat it over medium heat for 3–5 minutes. Lightly grease with a thin film of neutral oil or butter.

Temperature cue: A drop of water should sizzle on contact and skitter around, but not aggressively smoke.

Step 7: Cook to golden edges and a fluffy center

Scoop 1/4 cup (60 ml) batter per pancake onto the hot surface, leaving a little space for spreading. Cook the first side for 2–3 minutes, until the edges look set and you see bubbles forming and popping across the surface.

Flip gently and cook the second side for 1–2 minutes, until golden and springy in the center. Adjust the heat as needed: if they brown too fast before the center sets, lower the heat slightly.

Transfer cooked pancakes to the warm baking sheet in the 200°F (95°C) oven while you finish the batch.

Step 8: Build the stack and serve warm

Stack pancakes (about 2 pancakes per serving). Top with a pat of salted butter (or a generous spoonful of honey-whipped butter) and pour over warm maple syrup. Serve immediately while the edges are still lightly crisp and the centers are fluffy.

Pro Tips

Keep lumps: Stir just until the flour disappears. Lumps hydrate during the rest; overmixing makes pancakes chewy.
Rest matters: The 10-minute rest improves tenderness and helps the batter thicken to the perfect pour.
Control the heat: Aim for 375°F (190°C) on a griddle or a steady medium on the stove. Too hot browns the outside before the inside cooks.
Grease lightly, not heavily: A thin film of fat gives even golden edges. Too much can “fry” the surface and cause uneven color.
Measure consistently: Using a 1/4-cup scoop keeps pancakes the same size so they cook evenly.

Variations

Blueberry Buttermilk Stack: Sprinkle 1/2 cup (75 g) blueberries onto pancakes right after you pour the batter (so they don’t sink in the bowl).
Lemon-Vanilla: Add 1 tablespoon lemon zest to the dry ingredients for a brighter, bakery-style flavor.
Whole-Grain Blend: Replace 1/2 cup (65 g) of the all-purpose flour with 1/2 cup (55 g) whole wheat flour. Add an extra 2 tablespoons (30 ml) buttermilk if the batter feels too thick.

Storage & Make-Ahead

Refrigerate cooked pancakes: Cool completely, then store in an airtight container for up to 3 days.

Freeze: Layer pancakes with parchment and freeze in a sealed bag/container for up to 2 months. They’re great for quick breakfasts.

Reheat: For the best texture, reheat in a toaster or toaster oven until hot. Or warm on a baking sheet in a 350°F (175°C) oven for 6–8 minutes (frozen: 10–12 minutes).

Make-ahead batter tip: For best lift, mix the dry ingredients in advance and store airtight up to 1 week. Mix the wet ingredients separately, then combine right before cooking.

Nutrition (per serving)

Approximate, per serving (2 pancakes plus 2 tablespoons maple syrup and 1 tablespoon salted butter): Calories: 520; Carbohydrates: 67 g; Protein: 12 g; Fat: 24 g; Saturated Fat: 13 g; Fiber: 2 g; Total Sugars: 18 g; Sodium: 780 mg.

Classic Buttermilk Pancake Stack With Maple Syrup and Salted Butter