Buttermilk Pancakes with Homemade Maple Syrup
Fluffy, golden, and irresistibly tender, these Buttermilk Pancakes with Homemade Maple Syrup are the ultimate breakfast indulgence. Made with rich buttermilk and a touch of vanilla, the pancakes boast a perfectly light texture and melt-in-your-mouth flavor. The star of this recipe, however, is the homemade maple syrup—a luscious blend of pure maple syrup, butter, and brown sugar that's simmered to perfection, infusing every bite with warm, caramel-like notes. With a quick 15-minute prep time and easy-to-master technique, this recipe delivers a restaurant-quality breakfast that's perfect for weekend mornings or special occasions. Serve your stack fresh off the griddle, topped with a generous drizzle of the warm syrup and your favorite fruits for a breakfast worth savoring.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 cup Pure maple syrup
- 2 tablespoons Unsalted butter (for syrup)
- 2 tablespoons Brown sugar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix — a few lumps are fine.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or nonstick spray.
Using a 1/4-cup measure, pour pancake batter onto the skillet. Cook the pancakes for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
To make the homemade maple syrup, combine the maple syrup, unsalted butter, and brown sugar in a small saucepan over low heat.
Stir continuously until the butter is melted and the sugar has dissolved. Heat for an additional minute, then remove from the stove.
Serve pancakes warm, stacked high, with a generous drizzle of the homemade maple syrup. Optionally, garnish with fresh fruit or a pat of butter.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 414.9 g | 151% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 211.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 843 mg | 65% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
