These sky-high, golden buttermilk pancakes are soft and fluffy on the inside with delicately crisp edges. Stacked tall and topped with vibrant strawberries, blueberries, and blackberries, they’re finished with a rich drizzle of maple syrup and a dusting of powdered sugar—making them the ultimate morning indulgence.

Why You’ll Love This Recipe

Fluffy Buttermilk Pancakes with Fresh Berries and Maple Syrup are everything a classic breakfast should be: light, airy, buttery, and naturally sweetened with seasonal fruit. The buttermilk lends tenderness and a gentle tang, while the batter whips up in minutes using pantry staples. Whether for a cozy family breakfast or a celebratory brunch, this recipe delivers a comforting and satisfying experience every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

For Serving:
Fresh strawberries, blueberries, blackberries
Maple syrup
Powdered sugar

directions

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are acceptable.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes.
6. Flip and cook for an additional 1–2 minutes until the other side is golden brown and cooked through.
7. Stack the pancakes on a serving plate. Top with fresh berries, drizzle with maple syrup, and finish with a light dusting of powdered sugar.
8. Serve warm.

Servings and timing

This recipe yields approximately 12 pancakes, serving 4 to 6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Chocolate Chip Pancakes: Fold in 1/2 cup chocolate chips for a sweet twist.
• Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a citrusy note.
• Nutty Pancakes: Mix in chopped pecans, almonds, or walnuts for added texture.
• Banana Buttermilk Pancakes: Add 1 mashed ripe banana to the wet ingredients for a fruity variation.
• Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for a heartier version.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm pancakes in a toaster, skillet, or microwave until heated through.
Pancakes can also be frozen—layer them with parchment paper and store in a freezer-safe bag for up to 2 months. Reheat from frozen in a toaster or oven.

FAQs

Can I make the batter ahead of time?

It is best to prepare the batter just before cooking to preserve the fluffiness. However, you can mix the dry and wet ingredients separately and combine them just before cooking.

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness and tang. If using regular milk, add 1 tablespoon of lemon juice or vinegar to 2 cups of milk and let it sit for 5 minutes.

Why are my pancakes not fluffy?

Overmixing the batter or using expired baking powder can result in flat pancakes. Mix gently and ensure your leavening agents are fresh.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour. Ensure your baking powder and other ingredients are also gluten-free.

What toppings go well with these pancakes?

In addition to berries and maple syrup, try whipped cream, sliced bananas, nut butter, or fruit compote.

How do I know when to flip the pancakes?

Flip the pancakes when bubbles form on the surface and the edges look set—this usually takes about 2–3 minutes.

Can I make mini pancakes with this recipe?

Absolutely. Use 1–2 tablespoons of batter per pancake and reduce the cooking time slightly.

Do I need a non-stick skillet?

A non-stick skillet or griddle is ideal for even cooking and easy flipping. Lightly greasing the surface also helps prevent sticking.

Can I add spices to the batter?

Yes, a pinch of cinnamon or nutmeg can enhance the flavor without overpowering the classic taste.

Are these pancakes freezer-friendly?

Yes, freeze cooled pancakes in a single layer, then store in a freezer bag. Reheat in the toaster or oven as needed.

Conclusion

Fluffy Buttermilk Pancakes with Fresh Berries and Maple Syrup offer a timeless breakfast experience—comforting, flavorful, and endlessly customizable. Whether you’re serving them at a relaxed weekend brunch or on a special morning, these pancakes are sure to become a family favorite. Their balance of tender texture and rich flavor ensures every bite is a delight.

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