Buttermilk Pancakes with Maple Syrup


These thick and fluffy buttermilk pancakes are one of my favorites. With a fresh glazing of maple syrup, you really can’t go wrong!

These pancakes serve 6 and are really easy to put your own twist on or follow are instructions directly. Breakfast, lunch or dessert, these really are a firm favorite that canbe enjoyed at any time of the day.

We’ve combined our recipe below, which is extremely quick to put together and follow the simple ingredients as outlined.

Buttermilk Pancakes with Maple Syrup

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Recipe by Laura Ritterman Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 cup all purpose flour

  • 2 tablespoons of yellow cornmeal

  • 2 tablespoons (packed) golden brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 1/2 tablespoons unsalted butter, melted

  • 1 cup plain whole-milk yogurt

  • 1 large egg

  • 1/2 a tea spoon of salt

  • 1 cup of buttermilk

  • Additional unsalted butter

  • Additional pure maple syrup


  • Combine the flour, sugar, baking powder, baking soda and salt in a bowl and mix well.
  • Beat the eggs in a medium bowl. Whisk in the buttermilk and melted butter.
  • Pour the buttermilk mixture into the dry ingredients and whisk until all of the dry ingredients are moistened. Do not over-mix; the batter should be a little lumpy. (Note that the batter will be quite thick; and, as it sits, the leavening will activate and create air bubbles.)
  • Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and place 6-8 blueberries on each pancake. Cook until the first side is golden brown, or until the top surface starts to bubble around the edges. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with the blueberry maple syrup.


  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

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