Classic Buttermilk Pancake Stack
Light, fluffy pancakes with a subtle tang from buttermilk, served with maple syrup for perfect breakfast simplicity. This American-inspired breakfast 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 345 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
- 1.5 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Sea salt
- 1.25 cups Buttermilk
- 1 large Egg
- 2 tbsp, melted Unsalted butter
- 3 tbsp Maple syrup
The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk 1.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp sea salt in a large bowl.
- Step 2: In a separate bowl, beat 1 large egg, 1.25 cups buttermilk, and 2 tbsp melted butter until smooth. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
- Step 3: Heat a nonstick skillet over medium-low heat. Pour 1/4 cup batter per pancake, cooking for 2-3 minutes until bubbles form on surface and edges set, then flip and cook for 1-2 minutes more. Stack 3-4 pancakes per serving and drizzle with 3 tbsp maple syrup before serving.
