Pancakes with Maple Syrup
Equipment
- Mixing bowls (medium and large)
- Whisk or hand mixer
- Non-stick skillet or griddle
- Measuring cups & spoons
- Rubber spatula
- Ladle or ¼ cup scoop
Ingredients
- 1 ½ cups all-purpose flour or use half whole-wheat for a grainy texture
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups buttermilk or 1 cup milk + 1 tbsp vinegar as substitute
- 1 large egg
- 3 tbsp melted unsalted butter plus more for greasing
- 1 tsp vanilla extract
- Pure maple syrup for serving
- Optional toppings: fresh blueberries sliced bananas, crispy bacon, butter pats
Instructions
- Mix the dry ingredients:In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
- Fold together gently:Pour the wet mixture into the dry and fold until just combined. Don’t overmix — a few small lumps keep pancakes fluffy.
- Cook on a hot griddle:Heat a non-stick skillet over medium heat and lightly grease with butter. Scoop ¼ cup batter per pancake. Cook until bubbles form on top and edges look set (about 2 minutes), then flip and cook another 1–2 minutes.
- Serve warm:Stack pancakes high, add a pat of butter, and drizzle with warm maple syrup. Top with fresh berries, sliced banana, or crispy bacon for the perfect finish.
Notes
How to Save It for Later
- Store: Keep leftovers in an airtight container up to 3 days in the fridge.
- Freeze: Layer pancakes between parchment sheets and freeze up to 2 months.
- Reheat: Toast or microwave 30 seconds per side — still fluffy and soft!
Nutrition
Calories: 285kcalCarbohydrates: 38gProtein: 7gFat: 11gFiber: 2g
Tried this recipe?Let us know how it was!