Buttermilk and Maple Sugar Pancakes

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A gourmet and comforting classic

Nothing says weekend morning quite like the smell of freshly baked buttermilk pancakes. These thick, fluffy wonders are simple and irresistible. The secret lies in the buttermilk, which gives them a light, almost airy texture while giving them a subtly tangy flavor that contrasts beautifully with the maple sugar.

The Soul of North American Pancakes

Unlike the thin, delicate pancakes found in France, buttermilk pancakes are typically North American. They are thick, generous, and perfect for a generous dose of maple syrup. Their denser texture allows for better absorption of melted butter and toppings, making them even more delicious with every bite.

A softness coated in lightness

Buttermilk, the key ingredient in this recipe, transforms a simple batter into an explosion of softness. These pancakes literally melt in your mouth, while remaining slightly crispy on the edges. This unique texture is accentuated by maple sugar, which brings a delicate sweetness, perfect for enhancing each bite without being overwhelming.

The perfect brunch treat

Served warm, topped with maple syrup and garnished with fresh fruit or toasted nuts, these pancakes are the definition of morning comfort. Whether for a family brunch or a lazy breakfast, these buttermilk and maple sugar pancakes are guaranteed to be a moment of pure indulgence.

Summary
🔍 Information	Details
⏱️ Preparation time	10 minutes
🍳 Cooking time	20-25 minutes
⏲️ Total time	30-35 minutes
🔧 Difficulty level	Easy
🍽️ Portions	4
🔥 Calories (approximate)	375 per serving

Ingredients
2 cups all-purpose flour 3 tbsp François Lambert maple sugar 1 ½ tsp baking powder 1 ½ tsp baking soda 1 ¼ tsp salt (or a pinch if using salted butter) 2 ½ cups buttermilk 2 large eggs, lightly beaten 3 tbsp melted butter

Instructions

Mix dry ingredients: In a large bowl, sift together flour, maple sugar, baking powder, baking soda and salt. Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined. Stir in the melted butter (make sure the butter is slightly cooled so it doesn't cook the eggs). Combine : Add wet ingredients to dry ingredients. Mix gently until batter is just combined. It is normal to have a few lumps. Cook : Heat a skillet or griddle over medium heat. Add a little butter to grease the surface. Pour about ¼ cup of batter onto each pancake. Cook for about 2-3 minutes on each side, until bubbly and the underside is golden brown. Serve : Serve hot with François Lambert maple syrup and fresh fruit.

Nutritional Information per Serving
Nutrient	Quantity
Calories	375 kcal
Proteins	9 g
Carbohydrates	45 g
Sugars	12 g
Fibers	3 g
Lipids	15 g
Saturated fatty acids	7 g
Sodium	550 mg
Health note	7/10 Highlights: High in protein, good balance of carbohydrates and fats.

Product mentioned in this recipe
Discover the François Lambert maple sugar used in this recipe:

Gourmet variations and accompaniment ideas

Want to add a personal touch to your buttermilk pancakes? Here are some ideas to turn this classic recipe into a flavor explosion!

Wild Blueberry Pancakes

For a fruity, slightly tart version, stir a handful of wild blueberries directly into the batter before baking. The blueberries burst in the heat, creating pockets of sweet juice that pair perfectly with the sweetness of the buttermilk and maple sugar. A squeeze of grated lemon can also accentuate this fruity freshness.

Chocolate Chip Pancakes

Transform your crepes into a chocolatey treat by adding dark or milk chocolate chips to the batter. As it cooks, the chocolate will melt slightly, bringing a melting sweetness to each bite. For the more adventurous, serve them with a homemade chocolate sauce or a drizzle of salted butter caramel.

Sundae-style pancakes

For an ultra-decadent version, serve your crepes like a sundae by adding a scoop of vanilla ice cream between each warm crepe. Top with crushed nuts, fresh fruit pieces like strawberries or bananas, and finish with a generous drizzle of maple syrup. A breathtaking dessert!

Coconut and Almond Pancakes

Feeling exotic? Add coconut flakes and toasted flaked almonds to the batter for a crunchy and fragrant version. Serve with a dollop of whipped cream or a splash of coconut milk to intensify the tropical flavor.

A salty twist

For those who prefer a savory version, omit the maple sugar and replace it with fresh herbs like parsley or chives in the batter. Serve your crepes with smoked salmon, cream cheese, and a squeeze of lemon for a chic and tasty brunch.

Accompaniments to enhance your pancakes

Buttermilk pancakes pair wonderfully with a multitude of toppings. You can serve them with:

• Fresh fruit : Strawberries, raspberries, blackberries or caramelized pear slices.
• Homemade sauces : Maple caramel, spicy apple compote or red fruit coulis.
• Nuts and seeds : Toasted pecans, hazelnuts, or even pumpkin seeds for a crunchy touch.

Let your imagination run wild to adapt this recipe to your tastes and those of your guests!

Frequently Asked Questions About Buttermilk Pancakes Recipe

Can the dough be prepared in advance?

Yes, you can make buttermilk pancake batter the day before and store it in the refrigerator. Be sure to cover the bowl of batter tightly with plastic wrap. However, for the best pancakes, it is recommended to let it come to room temperature before cooking.

How to store leftover pancakes?

If you have extra crepes, let them cool completely and then stack them with parchment paper between each crepe. Place them in an airtight bag or container. They will keep well in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To reheat them, you can quickly toss them in the toaster or warm them over low heat in a skillet.

Can I use another type of flour?

Sure! If you want a more nutritious version, you can replace up to 50% of the all-purpose flour with whole wheat flour or even spelt flour . This will give the pancakes a slightly denser texture, but just as tasty.

Is it possible to make the recipe gluten free?

Yes, it is possible to make this recipe gluten-free by replacing the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to choose a blend that contains xanthan or guar gum to preserve the texture of the pancakes.

What if I don't have buttermilk?

If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 ½ tablespoons of white vinegar or lemon juice into 2 cups of milk. Let it sit for 5 to 10 minutes, and you'll have homemade buttermilk!

Can the recipe be adjusted for thinner crepes?

For thinner pancakes, you can add a little more buttermilk or milk to the batter to lighten it. This will give you pancakes that are closer to the French version, while still retaining the unique flavor of buttermilk.