Herbed Buttermilk Pancakes with Weldon Farm Maple Butter

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy buttermilk pancakes enhanced with fresh herbs and served with sweet maple butter, perfect for a farm-inspired morning meal. 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 420 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 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp granulated sugar
2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, melted
1 tbsp fresh thyme leaves, finely chopped
1/4 cup maple syrup
1/2 cup, softened unsalted butter (for maple butter)

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp granulated sugar.
Step 2: In a separate bowl, beat 2 large eggs with 2 cups buttermilk and 4 tbsp melted unsalted butter until smooth. Stir in 1 tbsp finely chopped fresh thyme leaves.
Step 3: Pour wet ingredients into dry ingredients and mix gently until just combined; batter should be slightly lumpy.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip pancakes and cook another 2 minutes until golden and cooked through. Keep warm.
Step 6: To make maple butter, beat 1/2 cup softened unsalted butter with 1/4 cup maple syrup until smooth and fluffy. Serve pancakes topped with a dollop of maple butter and extra maple syrup if desired.