Perfect Fluffy Pancakes
Fluffy, sweet, and a little extra hit of vanilla, these are truly the perfect pancakes! Naturally sweetened with maple syrup, there is no added refined sugar.
Who doesn't love pancakes? They are a breakfast staple that everyone loves! Our mornings are typically quite busy with my husband off to work, feeding my baby a bottle, and getting breakfast ready for my older two girls. These pancakes are always stocked in our freezer, ready to pop in the toaster for an easy, quick breakfast.
This recipe is a blank canvas for all of the crazy things we add to them almost every week! I recommend having fun with these adding them into your breakfast rotation!
Details and Tips!
These pancakes are a crowd pleaser in our house and freeze wonderfully for those busy mornings. They are naturally sweetened with maple syrup, adding to the maple flavor that we all love. But they are no exception from the traditionally fluffy classic. Using a natural sweetener makes me feel a little better about my girls eating them more often. However, you can definitely sub out the maple syrup with cane sugar if you prefer.
Freeze them! Please! I make a big batch of these and have them freezer all of the time. They are perfect to pull out on those busy mornings before school drop off or a snack. I will let them come to room temp, then place them in a glass Pyrex dish in single layers, separating each layer with parchment paper. They will last for up to 3 months stored in the freezer.
My girls prefer them reheated in the toaster. They get a little crunch on the edges are so good!
What you need!
- all purpose flour
- baking soda
- baking powder
- salt
- vanilla extract
- eggs - large or extra large are great!
- buttermilk - if you don't have buttermilk on hand, just add a splash of lemon juice or vinegar to regular milk
- unsalted butter
- pure maple syrup
I hope you enjoy this recipe! let me know what you think below!
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Perfect Fluffy Pancakes
Just as the name says, they are fluffy and they are perfect! Sweetened with maple syrup, there is no refined sugar in these!
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup pure maple syrup
- 10 tablespoons unsalted butter (melted)
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the buttermilk, eggs, vanilla, and maple syrup. Add the wet ingredients to the dry ingredients and gently mix until almost incorporated. Add in the melted butter and gently stir to combine, be careful not to overmix. A few small clumps of flour still visible is perfectly okay.
- Let the batter sit for 15-20 minutes until the top of the mixture has small bubbles on it. See photo above!
- Spoon the batter onto a buttered griddle over medium low heat using a ¼ cup measure. Cook for about 2 minutes until bubbles stop appearing on the surface of the pancake.
- Flip and cook for 30 seconds on the other side. Be sure to butter the skillet before frying each batch of pancakes! Serve with butter and maple syrup.
If you do not have buttermilk (I never seem to have it on hand!) measure out almost 2 cups of milk and then add a splash of vinegar or lemon juice. Give it a quick stir and let it sit for a couple minutes, and then you will have buttermilk!
The pancakes will last in the freezer for a few months. I like to store them in a glass container, separating each layer with parchment paper. Pop them in the toaster to reheat.