Description
Light, airy, and downright delicious—these Fluffy Pancakes with Maple Butter are everything you want in a perfect breakfast. Easy to make and topped with creamy, sweet maple butter, they’ll turn any morning into a celebration!
Ingredients
Scale
For the Pancakes:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Maple Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup pure maple syrup
- Pinch of salt
Instructions
- Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
- Combine the Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter will be slightly lumpy.
- Cook the Pancakes:
- Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup batter for each pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Make the Maple Butter:
- In a small bowl, whisk together the softened butter, maple syrup, and a pinch of salt until smooth.
- Serve:
- Stack the pancakes and top with a dollop of maple butter. Serve immediately and enjoy!
Notes
- Pancake batter can be prepared ahead and stored in the refrigerator for up to 1 day.
- Freeze cooked pancakes for up to 2 months by arranging them in a single layer and storing in an airtight container.
- Leftover maple butter keeps in the fridge for up to 2 weeks. Soften slightly before using.
- Prep Time: 10 minutes
- Cook Time: 20 minutes