Vintage Buttermilk Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Fluffy, golden pancakes made with a traditional buttermilk batter, served with a modern maple glaze for a timeless breakfast. This american-inspired breakfast ready in about 25 minutes layers all-purpose flour, granulated sugar, baking powder 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 350 calories and feeds 8, 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

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 1 large egg
• 3 tbsp, melted unsalted butter
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 1/2 cup maple syrup
• 2 tbsp butter

Instructions

1. Step 1: Whisk 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
2. Step 2: In a separate bowl, beat 1 large egg, then whisk in 1 1/2 cups buttermilk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix to keep pancakes light.
4. Step 4: Heat a non-stick skillet over medium heat and coat lightly with 2 tbsp vegetable oil.
5. Step 5: Pour 1/4 cup batter per pancake onto the skillet, cooking until bubbles form on the surface and edges look set (2-3 minutes).
6. Step 6: Flip and cook for another 2-3 minutes until golden brown. Serve immediately with 1/2 cup maple syrup and 2 tbsp melted butter drizzled over top.