Growing up, I vividly remember waking up on Saturday mornings, during my teenage years, when I was with my mom. The sun would be beaming through my room as the sun came up and I could smell the deliciousness my mom was whipping up in the kitchen. These memories are probably my most vivid from my teenage years besides the trouble I got in. To this day, Saturday breakfast is a ritual. I get up, put on some warm clothes, and head to the kitchen and start with making a pot of coffee and frying bacon.
This recipe isn’t my mother’s recipe, but it is one my wife and I have been fiddling with for the past few years. It’s over the top good and does well as a dinner option too.
Fluffy Maple Vanilla Buttermilk Pancakes
A delicious pancake recipe that features maple syrup, vanilla, and buttermilk.
- Yield: 10 pancakes
- 2 cups all-purpose flour
- 6 tbsp maple syrup, use the real stuff
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 eggs
- 6 tbsp. melted butter
- 2 tsp vanilla extract
- Combine all of the dry ingredients in a mixing bowl and mix with a whisk.
- Add the buttermilk, eggs, butter, and extract
- Mix until the batter comes together. I don’t worry too much about getting every single lump out. Mixing too much will create tough pancakes.
- Heat a non-stick skillet over medium heat and spray with non-stick spray (I use the butter flavored kind)
- Add a portion of the batter to the skillet and over medium heat until the edge of the pancakes starts to look a little dry and wrinkly. This might take you a pan cake or too to figure out when to flip. You can always use your spatula to peak under the pancakes.
- Then flip and finish cooking on the remaining side until it is golden and delicious looking.
- Remove from the pan and start the pancake cooking process over again until you have no more batter.
- Serving Size: 2 pancakes
- Calories: 438
- Sugar: 19.5 g
- Sodium: 948 mg
- Fat: 17g
- Saturated Fat: 9.9 g
- Carbohydrates: 60.3 g
- Fiber: 1.4 g
- Protein: 10.8 g
- Cholesterol: 106 mg
The quality of the vanilla and maple syrup do matter in this recipe. Use a good vanilla or vanilla bean paste. Also, use real fricken maple syrup. The shit you buy in the bottle that is shaped like lady is NOT maple syrup. That junk is high-fructose corn syrup with maple flavoring. I’m dead serious. Look at the back of the bottle and no where will you see “maple syrup.” Throw that bitch in the garbage and go to your local hippie grocery store and buy yourself some grade B maple syrup.
I know some folks are saying, “that crap’s expensive!!” I can’t disagree there, but a decent size container will last you long time. You don’t need to use as much as it actually has real fricken flavor! In our house, we normally add about a 1/4 cup to a small ceramic pouring container (it’s in the photo above) and heat it in the microwave. We eat as much as we want and then pour it back into the original container. We don’t waste what we don’t use. Also, keep this stuff in the fridge for optimum shelf life.
Other Breakfast ideas