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Homemade buttermilk pancakes

These pancakes are soft, fluffy and gently sweetened with maple syrup. Serve them warm with homemade butter, fresh fruit and an extra drizzle of maple syrup.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 pancakes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp teaspoon salt
  • 1¾ cups homemade buttermilk
  • ½ cup sour cream
  • 5 tbsp tablespoons butter melted
  • 1 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • A little butter or neutral oil for the pan

Equipment

  • Two large mixing bowls
  • A whisk
  • Measuring cups and spoons
  • A kitchen scale, if measuring the flour by weight
  • A ladle or ¼-cup measuring cup
  • A large skillet or griddle
  • A spatula
  • A small bowl or saucepan for melting the butter
  • A cooling rack or serving plate

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  2. In a separate bowl, whisk the eggs with the buttermilk, sour cream, melted butter, maple syrup and vanilla.
  3. Heat a lightly buttered or oiled skillet over medium heat. Pour about ¼ cup (60 ml) of batter into the pan for each pancake.
  4. Cook until small bubbles begin to appear on the surface and the underside is golden. Flip with a spatula and cook the second side until golden and cooked through.
  5. Repeat with the remaining batter, adding a little more butter to the pan when needed.

Notes

Serve the pancakes while they are still warm, with a spoonful of homemade butter and plenty of maple syrup.