Fluffy Buttermilk Pancakes with Maple Bourbon Syrup

Fluffy Buttermilk Pancakes with Maple Bourbon Syrup

There’s nothing quite like waking up to the smell of fluffy buttermilk pancakes sizzling on the griddle, especially when they’re drizzled with a decadent maple bourbon syrup.

This recipe is my go-to for lazy weekend mornings or when I want to impress brunch guests without breaking a sweat.

The pancakes are light, airy, and melt-in-your-mouth delicious, while the syrup adds a warm, boozy kick that feels downright indulgent.

Trust me, once you try these, you’ll never go back to plain old pancakes again!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Whisk the Dry Ingredients
Start by combining your dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a large mixing bowl. Whisk them together until they’re well incorporated. This ensures your pancakes will rise evenly and have that perfect fluffy texture.

2. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter. The buttermilk adds tanginess and tenderness, while the eggs and butter give the pancakes richness and structure. Pour the wet mixture into the dry ingredients and gently stir until just combined. A few lumps are totally fine—overmixing can make your pancakes tough.

3. Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter.

4. Make the Maple Bourbon Syrup
While the pancakes cook, combine maple syrup and bourbon in a small saucepan. Simmer over low heat for 5 minutes to let the flavors meld and the alcohol cook off slightly. The result is a rich, aromatic syrup that’s perfect for drizzling.

5. Serve and Enjoy
Stack the pancakes high on a plate, drizzle generously with the maple bourbon syrup, and add a pat of butter if you’re feeling extra indulgent. Serve immediately and watch them disappear!

Pro Tips

• For extra-fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
• If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Use a ladle or measuring cup to pour the batter for evenly sized pancakes.

Storage

• Warm the syrup in the microwave or on the stovetop before serving.
• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Reheat pancakes in the toaster, oven, or microwave for a quick breakfast.
• The maple bourbon syrup can be stored in a jar in the fridge for up to 2 weeks.