Buttermilk Pancakes with Bourbon Maple Syrup - 2Teaspoons

Buttermilk Pancakes with Bourbon Maple Syrup

Fluffy homemade buttermilk pancakes covered in rich bourbon maple syrup
Course Breakfast
Servings 4 -6
Author 2Teaspoons



  • 2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk*
  • 2 tablespoons butter melted
  • 4 eggs beaten
  • 1 teaspoon vanilla

Bourbon Maple Syrup

  • 1 tablespoon butter
  • ¾ cups maple syrup I used grade b
  • 1/3 cup bourbon
  • pinch of salt



  1. Beat eggs and vanilla in a small bowl and set aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Pour buttermilk, eggs, and melted butter over dry ingredients and gently stir with a spoon or whisk, being careful not to over-stir the batter. The batter will be lumpy and bubbly at this point.
  3. Heat griddle or skillet on medium-low with plenty of butter. Test if the griddle is hot by sprinkling a few drops of water onto the surface. If the drops sizzle the griddle is hot.
  4. Once griddle is hot and the butter is melted, scoop ¼ cup batter onto the griddle leaving about 2 inches between each pancake. Cook pancakes until the batter starts to bubble and edges firm up, about 3 minutes. Gentle flip and cook until other side is also golden brown, about 1-2 minutes. Repeat until all your batter is cooked into pancakes. You can keep your pancakes warm in an oven-proof dish in a low temperature oven.


  1. In small saucepan melt butter on low. Add maple syrup and stir to combine. Slowly add in the bourbon to taste. Add a pinch of salt, stir and serve warm!

Recipe Notes

*Buttermilk can be made with white vinegar and milk: Combine 2 cups minus 2 tablespoons of milk with 2 tablespoons white vinegar, stir, and let sit for 5 minutes.