All-Day Southern Buttermilk Pancakes with Maple Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Fluffy buttermilk pancakes infused with vanilla and served with a homemade maple cinnamon butter, perfect for a comforting breakfast any time of day. This American-inspired Mother’s Day recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 1 1/4 cups buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 cup, softened unsalted butter (for maple butter)
• 2 tbsp pure maple syrup (for maple butter)
• 1/2 tsp ground cinnamon (for maple butter)

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp granulated sugar until well combined.
2. Step 2: In a separate bowl, beat 2 large eggs with 1 1/4 cups buttermilk, 3 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; lumps are okay — do not overmix.
4. Step 4: Heat a non-stick skillet or griddle over medium heat until hot, about 3 minutes. Lightly grease with butter or oil.
5. Step 5: Pour 1/4 cup batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden and cooked through.
6. Step 6: For the maple butter, combine 1/4 cup softened unsalted butter with 2 tbsp pure maple syrup and 1/2 tsp ground cinnamon in a small bowl. Mix until creamy.
7. Step 7: Serve pancakes warm topped with a dollop of maple cinnamon butter and additional maple syrup if desired.