Indulge in a delightful morning treat with fluffy buttermilk pancakes with maple syrup apples. The warm, golden pancakes, when crowned with these caramelized maple syrup apples, deliver a harmonious symphony of flavors. A perfect blend of comforting nostalgia and autumnal sweetness to start your day on a delicious note.
This recipe for Fluffy Buttermilk Pancakes with Maple Syrup Apples is our ode to rustic comfort, a dish that balances lightness and richness, sweetness and warmth. Whether you’re cooking for a lazy Sunday brunch, a holiday gathering, or just treating yourself to something special, these pancakes are guaranteed to delight.
We believe that the best mornings start with food made from the heart, using simple, high-quality ingredients that taste like home.
The Story Behind the Buttermilk Pancakes with Maple Syrup Apples Recipe
At The Local Barrel, we take inspiration from old-fashioned country cooking—dishes that rely on pantry staples yet feel indulgent. Buttermilk pancakes have been a breakfast staple for generations, prized for their tender crumb and slight tang. But we wanted to elevate them further, pairing them with caramelized apples simmered in real maple syrup, a combination that evokes the cozy charm of a New England farmhouse breakfast.
Fluffy Buttermilk Pancakes with Maple Syrup Apples Recipe
Cuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients For Buttermilk Pancakes with Maple Syrup Apples Recipe
- For Buttermilk Pancakes:
1 cup all-purpose flour, 2 tablespoons sugar
1 teaspoon baking powder, 1/2 teaspoon baking soda
1/4 teaspoon salt, 1 cup buttermilk
1 large egg, 2 tablespoons unsalted butter, melted
Cooking spray or additional butter for cooking
- For Maple Syrup Apples:
2 apples, peeled, cored, and sliced
2 tablespoons unsalted butter
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon (optional)
Directions
- Buttermilk Pancakes:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a griddle or non-stick skillet over medium heat and lightly coat with cooking spray or butter.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
- Continue cooking the remaining batter, adding more cooking spray or butter as needed.
- For Maple Syrup Apples:
- In a skillet over medium heat, melt 2 tablespoons of butter.
- Add the sliced apples to the skillet and cook until they begin to soften, about 3-4 minutes.
- Drizzle the maple syrup over the apples and sprinkle with ground cinnamon if desired. Stir to coat the apples evenly.
- Continue cooking for an additional 2-3 minutes, or until the apples are tender and glazed with the maple syrup.
- Cooking the Pancakes
- Heat a griddle or skillet over medium heat (too hot = burnt outsides, raw insides).
- Test the heat – A drop of water should sizzle but not instantly evaporate.
- Butter the surface lightly – Too much butter leads to uneven browning.
- Pour ¼ cup batter per pancake – Space them out to prevent merging.
- Flip when bubbles form (2–3 minutes) – The edges should look set.
- Cook the second side (1–2 minutes) – Peek to check for golden perfection.
Serving Suggestions
- Classic Stack – Pile pancakes high, top with apples, and drizzle with extra syrup.
- Garnish – A dollop of whipped cream, chopped pecans, or a sprinkle of flaky sea salt.
- Pairings – Crispy bacon, scrambled eggs, or a hot cup of spiced chai or coffee.
Plate the buttermilk pancakes and top with the maple syrup apples. You can also add a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. Enjoy your delicious breakfast, Where every bite tastes like home.!
This isn’t just breakfast—it’s an experience. The kind that turns an ordinary morning into a small, delicious celebration. At The Local Barrel, we believe food should be as joyful to make as it is to eat, and this recipe is proof.
❓ FAQ: Fluffy Buttermilk Pancakes and Maple Syrup Apples
1. What makes Buttermilk Pancakes fluffy?
Buttermilk reacts with baking soda to create bubbles, making your pancakes light and fluffy every time.
2. Can I use regular milk instead of buttermilk?
You can, but you’ll lose the tang and fluff. For a substitute, mix 1 cup milk with 1 tbsp vinegar or lemon juice.
3. What kind of apples work best for Maple Syrup Apples?
Firm apples like Granny Smith or Honeycrisp are perfect—they hold their shape and soak up the syrup beautifully.
4. Can I make the Maple Syrup Apples ahead of time?
Yes! You can make them a day ahead and gently reheat before serving over warm pancakes.
5. Are Buttermilk Pancakes sweet enough on their own?
They’re mildly sweet. The real magic happens when you pour on the Maple Syrup Apples—sweet, sticky, and delicious!
