Fluffy Buttermilk Pancakes with Maple and Vanilla
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Recipe for Fluffy Buttermilk Pancakes made special with the addition of maple and vanilla. Homemade light and fluffy pancakes beat the box kind any day!
Pancakes are a favorite weekend recipe at our house. This 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.
The quality of the vanilla and maple syrup do matter in this.
Use good vanilla or vanilla bean paste.
Also, use real maple syrup. The stuff you buy in the bottle that is shaped like a lady is NOT maple syrup. That junk is high-fructose corn syrup with maple flavoring.
I’m serious. Look at the back of the bottle and nowhere will you see “maple syrup.” Throw that in the garbage and go to your local grocery store and buy yourself some grade B maple syrup.
I know some folks are saying, “that’s expensive!!” I can’t disagree, but a decent size container will last you a long time. You don’t need to use as much as it actually has real flavor!
In our house, we normally add about a 1/4 cup to a small ceramic pouring container and heat it in the microwave. It’s usually more than enough for 2 people.
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.
You might actually find out it is cheaper in the long run.
MORE BREAKFAST RECIPES YOU DON”T WANT TO MISS
Mississippi Coast French Toast
Meal-Prep Granola Breakfast Bars
FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
Fluffy Maple Vanilla Buttermilk Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 6 tbsp maple syrup use the real stuff
- 2 eggs
- 6 tbsp. melted butter
- 2 tsp vanilla extract
Instructions
- Combine all of the dry ingredients in a mixing bowl and mix with a whisk.
- Add the buttermilk, syrup, 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 pancake or two to figure out when to flip. You can always use your spatula to peek 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.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Ron Unz
Dr. Ron Unz, PhD
Dr. Ron Unz is a physicist, food journalist, and co-founder of Pear Tree Kitchen. A Mississippi State University graduate and certified BJCP beer judge, he brings a scientist's precision to the kitchen and the brew kettle. When he's not in the lab, he's perfecting recipes and crafting beer pairings for family and friends.
