Buttermilk Pancakes with Maple Syrup
The Quirky Foodster Team
Ingredients
- All-purpose flour — 300 g (2 1/2 cups)
- Granulated sugar — 30 g (2 tbsp)
- Baking powder — 10 g (2 tsp)
- Baking soda — 5 g (1 tsp)
- Fine salt — 3 g (1/2 tsp)
- Buttermilk — 600 ml (2 1/2 cups)
- Large eggs — 2
- Unsalted butter, melted, plus extra for the pan — 60 g (4 tbsp)
- Vanilla extract — 5 ml (1 tsp)
- Pure maple syrup, to serve — 120 ml (1/2 cup)
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the buttermilk, eggs, melted butter and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined — a few lumps are fine; do not overmix.
- Let the batter rest for 5 minutes while you heat a griddle or non-stick pan over medium heat.
- Lightly butter the griddle, then pour on 60 ml (1/4 cup) portions of batter for each pancake.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook for a further 1–2 minutes until golden.
- Stack the pancakes and serve immediately with warm maple syrup and a pat of butter.
Introduction: Cultural Background Pancakes have been a staple of the American breakfast table since colonial times, when settlers adapted European griddle-cake traditions using buttermilk and leavening agents readily available on farms.
Cultural Background: Cultural Background Pancakes have been a staple of the American breakfast table since colonial times, when settlers adapted European griddle-cake traditions using buttermilk and leavening agents readily available on farms. By the 19th century, buttermilk pancakes were a fixture of the American South and Midwest, and the pairing with maple syrup — tapped from maple trees in New England and Canada — became the definitive combination now recognised worldwide as a symbol of American breakfast culture.
Tips: Do not overmix the batter — a few lumps guarantee tender, fluffy pancakes. Keep cooked pancakes warm in a low oven (90°C/195°F) while you finish the batch. A drop of water should sizzle on the griddle when it is ready.
Variations: Add 100 g blueberries to the batter for classic blueberry pancakes. Vegetarian: recipe is already vegetarian as written. Vegan version: replace buttermilk with 600 ml plant milk plus 2 tbsp lemon juice, replace eggs with 2 flax eggs, and use melted plant-based butter.
Storage: Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze between sheets of parchment for up to 2 months.
Reheating: Reheat in a toaster or a 180°C (350°F) oven for 5 minutes until warmed through; microwaving works but softens the texture.
FAQs:
Q: Can I make the batter ahead of time?
A: Yes, the dry and wet ingredients can be prepared separately the night before and combined just before cooking.
Q: Why are my pancakes flat?
A: This usually means the baking powder or baking soda is old, or the batter was overmixed, knocking out the air.
Q: Can I use regular milk instead of buttermilk?
A: Yes — mix 600 ml regular milk with 2 tbsp lemon juice or vinegar and let it sit for 5 minutes to sour.
- All-purpose flour — 300 g (2 1/2 cups)
- Granulated sugar — 30 g (2 tbsp)
- Baking powder — 10 g (2 tsp)
- Baking soda — 5 g (1 tsp)
- Fine salt — 3 g (1/2 tsp)
- Buttermilk — 600 ml (2 1/2 cups)
- Large eggs — 2
- Unsalted butter, melted, plus extra for the pan — 60 g (4 tbsp)
- Vanilla extract — 5 ml (1 tsp)
- Pure maple syrup, to serve — 120 ml (1/2 cup)
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