D-45-Style Buttermilk Pancakes with Maple-Maple Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy, tender pancakes with a hint of buttermilk tang, served with a rich maple syrup that uses two varieties of maple for layered sweetness. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, salt 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 340 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1.5 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt in a large bowl. In a separate bowl, whisk 1.5 cups buttermilk, 1 large egg, and 3 tbsp melted unsalted butter until smooth. Gradually pour the wet ingredients into the dry mixture, stirring just until combined—do not overmix.
  2. Step 2: Heat a nonstick skillet over medium heat. Lightly grease with butter and pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set (2-3 minutes), then flip and cook for 1-2 minutes more until golden.
  3. Step 3: While pancakes cook, combine 1/2 cup pure maple syrup and 1/4 cup dark maple syrup in a small saucepan. Warm over low heat for 2 minutes until fragrant and slightly thickened. Serve pancakes topped with warm maple syrup.

Frequently asked questions

How long does D-45-Style Buttermilk Pancakes with Maple-Maple Syrup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover D-45-Style Buttermilk Pancakes with Maple-Maple Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in D-45-Style Buttermilk Pancakes with Maple-Maple Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale D-45-Style Buttermilk Pancakes with Maple-Maple Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with D-45-Style Buttermilk Pancakes with Maple-Maple Syrup?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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