Description
Fluffy, flavorful maple pancakes made with maple syrup right in the batter for a rich and sweet breakfast treat.
Ingredients
- 2 cups (10oz/284g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups (14floz/400ml) buttermilk
- ¼ cup (2floz/57ml) maple syrup
- ¼ cup (2oz/57g) butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for the pan
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, buttermilk, maple syrup, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix – a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve warm with extra maple syrup and your favorite toppings.
Notes
- Do not overmix the batter; it will make the pancakes tough.
- Let the batter rest for 5–10 minutes for fluffier pancakes.
- For extra maple flavor, drizzle warm maple syrup over the pancakes when serving.
- You can freeze leftovers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
