Description

These extra-fluffy buttermilk pancakes are tall, golden, and airy thanks to a simple 10-minute resting trick. Made in one bowl with pantry staples, they are the perfect weekend breakfast.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 tablespoons (25g) sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups (420ml) buttermilk
2 large eggs, room temperature
3 tablespoons (45g) melted butter, cooled slightly
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste (optional)
1 cup (240ml) real maple syrup
1 small vanilla bean pod, split and scraped (or 1 tsp paste)
1 tablespoon butter (for syrup)

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, vanilla extract, and vanilla bean paste until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined, leaving a few lumps. Do not overmix.
Let the batter rest for 10 minutes to allow the flour to hydrate and baking powder to activate.
Preheat a non-stick skillet or griddle over medium heat. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate.
Lightly grease the pan with butter using a pastry brush.
Pour about ¼ cup of batter per pancake onto the skillet.
Cook for 2-3 minutes until bubbles form on the surface and pop, leaving small holes. The edges should look set.
Flip gently and cook for another 1-2 minutes until golden brown.
Repeat with remaining batter, greasing the pan as needed.
While pancakes cook, warm maple syrup in a small saucepan over low heat. Add vanilla bean seeds and simmer for 2 minutes. Remove from heat, discard pod, and whisk in 1 tablespoon butter.

Notes

Do not overmix the batter; lumps are okay. Resting the batter for 10 minutes is crucial for fluffiness. Keep finished pancakes warm in a 200°F oven on a wire rack. For dairy-free, use oat/almond milk and dairy-free butter. For gluten-free, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 4 pancakes with 2 ta
Calories: 320
Sugar: 18
Sodium: 450
Fat: 12
Saturated Fat: 6
Carbohydrates: 45
Fiber: 1
Protein: 8

Keywords: fluffy pancakes, buttermilk pancakes, breakfast recipe, easy pancakes, homemade pancakes, vanilla bean syrup