Breakfast & Brunchbiggerbolderbaking4.7
Maple Syrup Pancakes
My Maple Pancakes are fluffy and warmly sweet with real maple syrup—easy to make, prep ahead, and store for quick breakfasts anytime.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- whisk
- microwave
📝 Preparation Steps
1
Set a skillet over medium-low heat.
2
In a large bowl, combine flour, baking powder, baking soda and salt.
(15 oz/426 g) all-purpose flour3 cupsbaking powder1 tablespoonbaking soda1 teaspoonsalt1 teaspoon
3
In a separate large bowl, whisk the eggs, buttermilk, oil and maple syrup, then stir this into the dry ingredients just until moistened with a few small lumps remaining.
(15 oz/426 g) all-purpose flour3 cupslarge eggs (, at room temperature)3maple syrup3 tablespoons
4
Lightly grease the skillet with butter or oil, then pour a scant ⅓ cup (2 ½ oz/71 g) of batter in the center of the skillet.
(15 oz/426 g) all-purpose flour3 cupsButter or oil (, for cooking)
5
When the surface begins to bubble (after about 1 or ⏱️ 2 minutes), check to see if the bottom is golden brown, then flip to cook the other side for another minute.
6
Place cooked pancakes on a plate covered with a clean tea towel to keep warm while you cook off the remaining batter.
7
Serve with more maple syrup, butter and fresh berries. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat for ⏱️ 10-20 seconds in the microwave before serving.
(15 oz/426 g) all-purpose flour3 cupsmaple syrup3 tablespoons
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