Description

These extra-fluffy buttermilk pancakes are tall, golden, and tender, made with simple ingredients and a secret resting period. Served with a homemade vanilla bean maple syrup, they are the perfect indulgent weekend brunch.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ cup real maple syrup
1 vanilla bean pod, split and scraped
1 tablespoon unsalted butter

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain.
In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Stop while the batter is still lumpy to avoid tough pancakes.
Let the batter rest for 10-15 minutes to allow the flour to hydrate and leavening agents to activate.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil, wiping out excess.
Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and pop, leaving open holes.
Flip gently and cook the other side for 1-2 minutes until golden brown and springy to the touch.
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm.
While pancakes cook, combine maple syrup, vanilla bean seeds and scrapings in a small saucepan. Heat over low heat for 2-3 minutes until fragrant.
Remove syrup from heat and stir in 1 tablespoon of butter until melted. Discard the vanilla pod.

Notes

Do not overmix the batter; lumps are okay. Ensure baking powder is fresh for maximum lift. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to milk and letting it sit for 5 minutes. Keep cooked pancakes warm on a wire rack in a 200°F oven to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 4 pancakes per servi
Calories: 380
Sugar: 18
Sodium: 520
Fat: 14
Saturated Fat: 8
Carbohydrates: 52
Fiber: 2
Protein: 10

Keywords: buttermilk pancakes, fluffy pancakes, weekend brunch, vanilla bean maple syrup, breakfast recipe, homemade syrup