Why You’ll Love Maple Pancakes Recipe
Whether you’re making weekend breakfast or hosting a cozy brunch, these pancakes deliver:
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Warm, natural sweetness from real maple syrup
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Light, fluffy texture that everyone enjoys
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Easy to make with simple pantry ingredients
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Ready from start to finish in about 30 minutes
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Great for prepping ahead or freezing for later
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all‑purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
2 ½ cups buttermilk
¼ cup vegetable oil
3 tablespoons maple syrup
Butter or oil, for cooking
Directions
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Heat a skillet over medium‑low heat.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, whisk the eggs, buttermilk, oil, and maple syrup.
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Stir the wet ingredients into the dry ingredients just until moistened; a few small lumps are okay.
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Lightly grease the skillet with butter or oil and pour about ⅓ cup of batter for each pancake.
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Cook until bubbles form on the surface (about 1–2 minutes), then flip and cook the other side for about 1 minute.
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Keep cooked pancakes warm on a plate covered with a clean towel while you finish cooking.
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Serve with extra maple syrup, butter, and fresh berries, if desired.
Servings and Timing
Servings: About 12 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
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Gluten‑free: Use a 1:1 gluten‑free flour blend instead of all‑purpose flour.
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Whole grain: Substitute half the flour with whole wheat flour for a heartier pancake.
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Add‑ins: Stir in fresh blueberries, sliced bananas, or chopped nuts for extra flavor.
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Honey option: Substitute honey for maple syrup in the batter for a slightly different sweetness.
Storage/Reheating
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Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat for 10–20 seconds in the microwave before serving.
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Freezer: Cool completely and freeze in a single layer before transferring to a freezer bag; pancakes can stay frozen for up to 2 months. Defrost and warm in the microwave or toaster.
FAQs
How can I make these pancakes gluten‑free?
Use a 1:1 gluten‑free flour blend in place of all‑purpose flour to make gluten‑free maple pancakes.
Can I substitute the eggs?
Yes, you can use flax eggs or chia eggs (mix seeds with water and let sit) as egg substitutes.
What’s the best maple syrup to use?
Use pure maple syrup (not flavored pancake syrup) for the best natural flavor.
Can I make these ahead of time?
Yes — you can mix dry and wet ingredients separately a day ahead, then combine and cook when ready.
Are these pancakes sweet?
Yes — the maple syrup in the batter adds a warm natural sweetness.
Can I add fruit to the batter?
Yes, fresh or frozen berries or banana slices can be gently folded into the batter.
How do I keep pancakes warm while making the rest?
Place cooked pancakes on a plate covered with a clean towel to keep them warm.
Can I freeze leftovers?
Yes, freeze cooled pancakes in a single layer before transferring to a freezer bag.
What oil works best for cooking?
Butter or a neutral oil both work well; butter adds more flavor.
Can I use milk instead of buttermilk?
Yes, but buttermilk helps make the pancakes extra tender and fluffy.
Conclusion
These Maple Pancakes are a delicious, easy breakfast option that brings comforting sweetness and fluffy texture to your morning table. With simple ingredients and quick prep, they’re perfect for busy mornings or leisurely weekend brunches. Customize them with add‑ins or serve them classic with butter and extra syrup for a crowd‑pleasing start to the day.
