Best Ever Buttermilk Pancakes with Maple-Cinnamon Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Fluffy, golden pancakes that have become our family's most requested breakfast—no one can resist their perfect balance of buttermilk tang and warm cinnamon notes. This American-inspired breakfast recipe, ready in about 22 minutes, layers all-purpose flour, baking powder, granulated sugar 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
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1 1/4 cups buttermilk
• 1 large egg
• 2 tbsp, melted unsalted butter
• 1 tsp pure vanilla extract
• 1/4 cup maple syrup
• 1/2 tsp ground cinnamon
• 3 tbsp, cold unsalted butter

Instructions

1. Step 1: Whisk 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp fine sea salt in a large bowl.
2. Step 2: In a separate bowl, beat 1 large egg, 1 1/4 cups buttermilk, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract until smooth.
3. Step 3: Gently fold the wet ingredients into the dry ingredients using a spatula until just combined—do not overmix.
4. Step 4: Heat a nonstick skillet over medium heat (350°F/175°C) and lightly coat with cooking spray.
5. Step 5: Pour 1/4 cup batter per pancake onto the skillet, spacing 1 inch apart, and cook for 2-3 minutes until bubbles form on the surface and edges look set.
6. Step 6: Flip pancakes with a thin spatula and cook for another 1-2 minutes until golden brown and cooked through.
7. Step 7: While pancakes cook, make maple-cinnamon butter: Whisk 1/4 cup maple syrup, 1/2 tsp ground cinnamon, and 3 tbsp cold unsalted butter in a small bowl until smooth and slightly thickened.
8. Step 8: Stack cooked pancakes on a warm plate and drizzle generously with maple-cinnamon butter before serving.