THE BEST BUTTERMILK PANCAKES
Every now and then, I go all out on a Sunday breakfast. Homemade pancakes, bacon, grits and some fresh-squeezed orange juice! When I want to make some griddle pancakes, this is my go-to recipe. They come out absolutely perfect every single time. They are so fluffy!
VIDEO INCLUDED BELOW:
HOW DO YOU FREEZE PANCAKES?
Did you know you can freeze any leftover pancakes? I never let any homemade pancakes go to waste. It comes in handy during busy weekday mornings. After making pancakes, line them up, in a single layer, on a baking pan or cookie rack then put them in the freezer for about 20 minutes. This is called flash-freezing. Once they are firm and cold to the touch, you can then put them into a freezer-safe bag without them sticking to each other. Just reheat in the microwave for a few seconds when you are ready to serve them again!
WHAT YOU’LL NEED:
all-purpose flour
sugar
rapid rise instant yeast
salt
baking soda
buttermilk
corn oil
egg
vanilla extract
For the maple butter sauce:
butter
sweetened condensed milk
maple extract
HOW TO MAKE THE BEST BUTTERMILK PANCAKES WITH MAPLE BUTTER SAUCE:
Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) – not boiling. Boiling the milk will kill the yeast.
Add the heated milk to your flour mixture, along with your beaten egg and vanilla extract.
Stir everything together but be gentle. Pancake batter is supposed to have lumps. The more you mix and stir, the tougher the pancakes will be. 
Cook’s Tip: The batter should look like cake batter (not too thick.) If necessary, add some more heated buttermilk to get it to that consistency. Now, cover the bowl with plastic wrap or a dish towel and set it someplace warm so that the batter can rise for about 10-15 minutes. You should see it almost double in size.
Once you’ve noticed the batter has doubled in size and is looking “bubbly”, start heating up your skillet or griddle to medium-high heat. Add about a tablespoon of oil to the skillet. 
Stir down the batter gently. Pour 1/4 cup of batter per pancake onto griddle or skillet. Spread it out gently with the back of a spoon. Cook pancakes until edges are dry and surface is bubbly. Using a flat spatula, begin flipping them over and they should be nice and golden brown. Cook the opposite side until golden brown and then work on your next batch.
Melt butter in a small pot over medium heat. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.
Then pour over warm pancakes and serve!
Enjoy!
Originally published: December 2014
Updated & republished: June 2019
BEST BUTTERMILK PANCAKES WITH MAPLE BUTTER SAUCE
Ingredients
For the pancakes:
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet Fleischmann's RapidRise Yeast
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 - 2 1/3 cups buttermilk
- 2 tablespoons corn oil
- 1 egg, beaten
- 1 teaspoon vanilla extract (optional)
For the Maple Butter Sauce:
- 2 tablespoons butter
- 1 (14 oz) can sweetened condensed milk
- 1/2 teaspoon maple extract
Instructions
- Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl.
- Combine buttermilk and oil in a separate, microwave-safe bowl.
- Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling.
- Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract.
- Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter.
- Cover the bowl with plastic wrap put it somep place warm so that the batter can rise for about 10-15 minutes. It should almost double in size.
- Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat.
- Add about a tablespoon of oil to the skillet.
- Pour 1/4 cup of batter per pancake onto griddle or skillet.Cook pancakes until edges are dry and surface is bubbly. Then flip.
- Cook the opposite side until golden brown and then work on the next batch.
- For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.
- Once it's ready and heated through put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes.
Video
Nutrition
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CROCK POT CINNAMON APPLES
I could put that maple butter sauce on EVERYTHING. Love this recipe!!!
If I don’t have maple extract, is there anyway I can use regular maple syrup as a substitute?
Best Pancakes, I ever ate. Period.!!!
Made these but instead of pancakes made them in my waffle iron turned out great.
I want to make these this weekend. Can I make the batter the night before? Refrigerate after stirring down post first rise? Would I bring it to room temp before proceeding the next am?
Thanks for any help