Homemade Buttermilk Pancakes with Maple Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fluffy buttermilk pancakes topped with a sweet maple-infused butter for a comforting breakfast treat. This american-inspired breakfast ready in about 25 minutes pairs all-purpose flour, baking powder, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (15 ratings) Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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 combined.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 1/4 cups buttermilk and 3 tbsp melted unsalted butter until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay to keep pancakes tender.
  4. Step 4: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet and cook for about 2-3 minutes until bubbles form on the surface and edges look set.
  5. Step 5: Flip pancakes carefully and cook an additional 1-2 minutes until golden and cooked through.
  6. Step 6: Meanwhile, mix 4 tbsp softened unsalted butter with 2 tbsp pure maple syrup until smooth to make maple butter.
  7. Step 7: Serve pancakes warm topped with a dollop of maple butter and extra syrup if desired.

Frequently asked questions

How long does Homemade Buttermilk Pancakes with Maple Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Buttermilk Pancakes with Maple Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Homemade Buttermilk Pancakes with Maple Butter?

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 Homemade Buttermilk Pancakes with Maple Butter 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 Homemade Buttermilk Pancakes with Maple Butter?

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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