Perfect Classic Buttermilk Pancakes (with a Brown Butter Maple Latte)
These Classic Buttermilk Pancakes are perfectly soft, fluffy, and golden around the edges with a subtle tang from real buttermilk. Served warm with a pat of butter, plenty of maple syrup, and a cozy maple brown butter latte on the side, this breakfast feels nostalgic, comforting, and café-worthy—perfect for slow mornings or weekend brunch at home.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Adds rich flavor and is browned for the maple brown butter syrup while also keeping the pancakes tender and moist.
Maple Syrup: Provides natural sweetness and deep maple flavor for the brown butter syrup and latte.
Vanilla Bean Paste Or Extract: Enhances warmth and aroma in both the pancakes and the maple brown butter syrup.
Salt: Balances sweetness and sharpens the flavors in the pancakes and syrup.
All-Purpose Flour: Forms the base of the pancakes, giving them structure while staying soft and fluffy.
Granulated Sugar: Lightly sweetens the pancakes and helps create golden edges when cooking.
Baking Powder: The primary leavening agent that creates tall, fluffy pancakes.
Baking Soda: Reacts with the buttermilk to add extra lift and tenderness.
Buttermilk: Adds moisture and a subtle tang that gives classic buttermilk pancakes their signature flavor.
Eggs: Bind the batter together and contribute to a soft, fluffy texture.
Espresso: Creates the bold coffee base for the maple brown butter latte.
Milk Of Choice: Steams smoothly into the latte for a creamy, cozy finish.
Cinnamon: Adds a warm, aromatic touch to the latte that pairs beautifully with maple and brown butter flavors.
Why You’ll Love Perfect Classic Buttermilk Pancakes (w/ a Brown Butter Maple Latte):
Soft And Fluffy Texture: These pancakes cook up incredibly tender with a light, airy interior and perfectly golden edges.
Classic Buttermilk Flavor: The slight tang from the buttermilk adds depth and balances the sweetness beautifully.
Simple, Timeless Recipe: A true breakfast classic made from scratch with pantry-friendly ingredients.
Perfectly Golden Finish: Crisp edges and a golden exterior give every bite the ideal pancake texture.
Pairs Perfectly With Maple Syrup: Warm maple syrup melts right into the pancakes for pure comfort food bliss.
Cozy Coffee Companion: Served with a maple brown butter latte for the ultimate slow morning or brunch moment.
Family-Friendly Favorite: Loved by kids and adults alike, making it perfect for weekends or special breakfasts.
Easy To Customize: Add chocolate chips, berries, or nuts to make them your own without changing the base recipe.
Great For Make-Ahead Mornings: These pancakes reheat beautifully for stress-free breakfasts during the week.
Tips for Making Perfect Classic Buttermilk Pancakes (w/ a Brown Butter Maple Latte):
Use Room-Temperature Ingredients: This helps the batter mix smoothly and creates evenly cooked, fluffy pancakes.
Don’t Overmix The Batter: Stir just until combined—small lumps are okay. Overmixing can make pancakes dense instead of tender.
Let The Batter Rest: Allowing the batter to rest for 5–10 minutes helps hydrate the flour and results in softer pancakes.
Preheat The Pan Properly: A hot, evenly heated skillet or griddle ensures golden pancakes without burning.
Lightly Grease The Pan: Use a small amount of butter or oil to prevent sticking without making the pancakes greasy.
Wait For Bubbles Before Flipping: Flip only when bubbles form on the surface and the edges look set for the best rise.
Flip Just Once: Multiple flips deflate the pancakes and affect their fluffy texture.
Adjust Heat As Needed: Lower the heat slightly after the first batch to prevent over-browning.
Keep Pancakes Warm: Transfer cooked pancakes to a low oven (200°F) while finishing the rest of the batch.
Serve Immediately: Pancakes are fluffiest and most tender when enjoyed fresh off the griddle with butter and maple syrup.
How to Store Perfect Classic Buttermilk Pancakes:
Room Temperature: Pancakes can be kept covered at room temperature for up to 2 hours before serving.
Refrigerator: Store cooled pancakes in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
Freezer: Freeze fully cooled pancakes in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
Reheating: Warm pancakes in the microwave for 20–30 seconds, in a toaster, or in a low oven until heated through.
Make-Ahead Tip: Freeze pancakes with parchment paper between layers to prevent sticking and make reheating easy.
FAQs:
Q: Can I make these buttermilk pancakes ahead of time?
A: Yes. You can cook the pancakes ahead of time, let them cool completely, and store them in the refrigerator or freezer. Reheat gently before serving.
Q: Can I freeze buttermilk pancakes?
A: Absolutely. Freeze fully cooled pancakes in a single layer, then transfer to a freezer-safe bag with parchment between layers. They freeze well for up to 2 months.
Q: How do I reheat pancakes so they stay fluffy?
A: Reheat pancakes in the microwave in short intervals, in a toaster, or in a low oven covered loosely with foil to prevent drying out.
Q: Can I substitute the buttermilk?
A: Yes. You can make a buttermilk substitute by mixing milk of choice with a small amount of lemon juice or vinegar and letting it sit for a few minutes.
Q: Why are my pancakes not fluffy?
A: Over-mixing the batter or expired leavening agents can cause dense pancakes. Mix just until combined and make sure your baking powder or baking soda is fresh.
Q: Can I keep the batter overnight?
A: Pancake batter is best cooked right after mixing. If needed, you can refrigerate it briefly, but the pancakes may be slightly less fluffy.
Q: Can I make the maple brown butter latte dairy-free?
A: Yes. Use a dairy-free milk and a plant-based butter alternative to achieve a similar flavor.
Q: What toppings work best besides maple syrup?
A: Fresh berries, whipped cream, honey butter, or a dusting of powdered sugar all pair beautifully with these pancakes.
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these perfect classic buttermilk pancakes with a maple brown butter latte. Enjoy!
