Fluffy Maple Buttermilk Pancakes

These pancakes are delightfully fluffy and perfectly sweetened with maple syrup, making them a heartwarming breakfast tradition for any occasion.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Dry Ingredients

1 cup all-purpose flour This is your base! It creates the perfect fluffy texture.
2 tablespoons sugar A little sweetness to balance out all the flavors—feel free to adjust to your preference!
1 teaspoon baking powder This is your leavening hero, making sure those pancakes rise to perfection.
1/2 teaspoon baking soda Works in tandem with the buttermilk for extra fluffiness—winning!
1/4 teaspoon salt A pinch of salt enhances all the lovely flavors.

Wet Ingredients

1 cup buttermilk This adds richness and tang, contributing to that soft, fluffy texture you crave.
1 large egg Acts as a binding agent—don't skip it!
2 tablespoons melted butter Adds a lovely, rich flavor and keeps the pancakes from sticking to the pan.

For Serving

to taste Maple syrup The classic topping that ties everything together beautifully!

Preparation

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if there are a few lumps.

Cooking

Heat a non-stick skillet over medium heat. Sprinkle a drop of water on the surface to check if it's ready.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Repeat with the remaining batter.

Serving

Don’t skip the buttermilk for fluffiness. Room temperature ingredients work best. Monitor skillet heat for proper cooking.