Maple Pancakes

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Dreamy Maple Pancakes are thick, fluffy, and irresistible! A touch of pure maple syrup in the batter adds a comforting touch.

• Warmly sweet: Maple syrup adds delightful caramel, earthy, buttery notes.
• Delectably tender: These griddle cakes hit the magic spot between light and plush.
• On the plate in 30 minutes! My easy-to-make pancakes are scrumptious and quick! You’ll definitely be the breakfast hero. Even better—they’re easy to make in advance for extra-busy mornings.
• Simple pantry ingredients: Odds are, you have most of the ingredients on hand.
• Make breakfast special! Homemade pancakes, fresh from the griddle, smell wonderful and kick off your day in just the right way.

As a pancake snob, I tested this recipe four times to get the perfect flavor, thickness, and texture, adjusting the buttermilk, adding baking soda, and swapping butter for oil until I was thrilled with the results! Just like before, when I ran a breakfast catering company, I loved seeing people enjoy every bite—and I still do. Over the years, I refined this recipe, and I know you’ll adore these Maple Pancakes. My top pro tip: mix the dry and wet ingredients separately the day before, then gently bring them together for thick, fluffy pancakes every time.

Breakfast is more than pancakes, though! If you prefer waffles, be sure to try my Perfect Buttermilk Waffles and Pumpkin Waffles. And if you’re looking for a breakfast casserole, check out my Make-Ahead Breakfast Casserole and French Toast Croissant Casserole.

Table of Contents

• What are Maple Pancakes?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Maple Pancakes
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Pancake Recipes

What are Maple Pancakes?

• Maple Pancakes are fluffy griddlecakes made with buttermilk and sweetened with real maple syrup.
  • Flavor: Buttery, wholesome, warmly sweet with maple flavor
  • Texture: Fluffy, light, tender
  • Main ingredients: Flour, buttermilk, eggs, maple syrup
  • Great for: fall and winter meals, pre-game breakfasts,  seasonal brunches, breakfast for dinner, holiday gatherings, kids’ parties
• Sap from sugar maples was first harvested by native peoples in what’s now Canada and the northeastern U.S. European settlers learned the method, and used maple sugar and syrup as an alternative to more expensive cane sugar. In the mid-20th century, new technology streamlined the production of syrup. Today, maple syrup is used in baking, cocktails, savory dishes, as well as on pancakes.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Skillet or griddle
• Whisk
• Pancake turner
• Tea towel

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour gives the maple pancakes structure while remaining tender.
• Substitutes: If you prefer a heartier pancake, you can replace half of the AP flour with whole wheat flour.
  • For gluten-free pancakes, use a 1:1 gluten-free baking mix (like my Easy Almond Flour Baking Mix or a store-bought mix) or a gluten-free flour blend.

Baking powder

• Baking powder gives the pancakes a steady rise, which keeps them light and fluffy.

Baking soda

• Baking soda reacts with the acid in the buttermilk and the maple syrup, producing carbon dioxide bubbles, which give the maple syrup pancakes lift.
• Additionally, baking soda helps with browning.
• Learn all about baking soda and baking powder in my guide.

Salt

• Salt brings out the flavors and balances the sweetness.

Eggs

• Eggs bring all of the batter ingredients together into a smooth mixture.
• Additionally, eggs give the pancakes flavor and richness.
• Substitutes: Instead of a regular egg, you can use a flaxseed or a chia seed egg. For each egg, mix 3 tablespoons of ground flaxseed or chia seed with 1 tablespoon of water. Let the mixture sit for five minutes and then mix it into the batter.
  • Another option is  1/4 cup (2 oz/68 g) of applesauce as a substitute for each egg. Be aware that using applesauce may make the pancakes softer. See my guide to egg substitutes in baking recipes for more ideas.

Buttermilk

• Buttermilk reacts with the baking soda to make the maple syrup pancakes wonderfully fluffy and light.
• Substitute: No worries if you’re out of buttermilk—make your own with my quick recipe.
  • You can also use an equal amount of yogurt or sour cream in place of the buttermilk.

Vegetable oil

• Using vegetable oil in the pancakes ensures a light texture.
• Substitute: You can use an equal amount of melted butter instead of vegetable oil. Cool slightly after melting.

Maple syrup

• Maple syrup gives my pancakes an extra-rich seasonal flavor compared to the typical vanilla extract.
• Using syrup in the batter gives the pancakes a delightful caramelized, warmly sweet flavor.
• Additionally, since maple syrup is a liquid sugar, it makes the pancakes moister than those made with granulated sugar or brown sugar.
• Be sure to use real maple syrup (and not maple-flavored syrup) in this recipe.
• Substitute: Use the same amount of honey or golden syrup in place of the maple syrup

Butter or oil (for cooking)

• Cooking the pancakes in butter or oil makes them golden brown and with crispy edges.
• Butter and oil each have their benefits: butter adds rich flavor, while oil has a higher smoke point, which helps prevent burning.

How to Make Maple Pancakes

1. Heat the pan: Set a skillet over medium-low heat.
2. Combine the flour mixture: In a large bowl, combine flour, baking powder, baking soda, and salt.
3. Whisk the wet ingredients: In a separate large bowl, whisk the eggs, buttermilk, oil, and maple syrup, then stir milk mixture into the dry ingredients just until moistened with a few small lumps remaining.

4. Pour batter on skillet: 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.

5. Flip pancakes: 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 second side for another minute.

6. Keep warm: Place cooked pancakes on a plate covered with a clean tea towel to keep warm while you cook off the remaining batter.
7. Enjoy! Serve with more maple syrup, butter, and fresh berries.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Go for the real deal: Use pure maple syrup for this recipe, not pancake syrup or anything that says “maple flavored syrup,” as this is just corn syrup with flavoring added.
• Mix carefully: When mixing pancake batter, use a light touch. There should be small lumps throughout the batter that will ensure that the pancakes are tender and fluffy.
• Buttermilk substitute: When we don’t have buttermilk on hand, we make our own. You can find the easy recipe here.
• Right temp: The skillet should stay at a medium-low or low heat (not medium heat) setting, depending on your range and skillet used. If the pan gets too hot, the outside of the pancakes can burn before the inside gets cooked.
• Easy does it: Flip the pancakes gently with a wide spatula, and be sure to avoid pressing down on the pancake as it cooks.

Make Ahead and Storage Instructions

• Make-ahead tips: 
  • You can prepare the pancakes, let them cool, and then place them in a single layer on a parchment-lined baking sheet.
    • Freeze them, and then transfer them to an airtight container or a freezer bag.
    • To make it easier to remove individual pancakes as needed, separate them with parchment paper.
    • They can be stored in the freezer for up to two months.
      • Defrost as needed by placing in the microwave for about 30 seconds or heating in a toaster or toaster oven.
• Alternatively, you can mix up the dry ingredients and wet ingredients separately ahead of time.
  • Store the dry ingredient mixture in an airtight container at room temperature for up to one week.
  • Prepare the wet ingredient mixture, place in an airtight container or a sealed jar, and refrigerate for up to 24 hours.
• How to store leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat for 10-20 seconds in the microwave before serving.
  • Freeze leftover pancakes in a single layer on a parchment-covered baking sheet. When they’re frozen, transfer them to an airtight container and freeze for up to two months.
    • Defrost as needed in the microwave for about 30 seconds.

FAQs

Can I make these pancakes with maple syrup gluten-free?

• Yes, you can make these pancakes with maple syrup gluten-free.
• In place of the all-purpose flour, use the same amount of store-bought or homemade gluten free baking mix.
  • My Easy Almond Flour Baking Mix would work well in this recipe.
  • Alternatively, you can also use another gluten-free flour.

What can I use instead of eggs in this pancake recipe?

• Instead of a regular egg, you can use a flax egg or a chia seed egg. For each egg, mix 3 tablespoons of ground flaxseed or chia seed with 1 tablespoon of water. Let the mixture sit for five minutes before mixing it into the batter.
• You can also use 1/4 cup (2 oz/68 g) of applesauce as a substitute for each egg. Note that using applesauce may make the pancakes softer than those made with the original recipe. See my 12 Best Egg Substitutes for Baking Recipes for additional options.

How can I serve these maple syrup pancakes?

• You can’t go wrong enjoying them right off the griddle with butter and additional maple syrup.
• Serve with berries, banana, sliced stone fruit top of pancakes, or fruit sauce.
• Greek yogurt and regular yogurt are a great side with these maple pancakes
• Pancakes for dessert are a surprising and delicious treat. Make smaller pancakes if you like, and serve a few with Butter Pecan Ice Cream, Vanilla Ice Cream, or Gingerbread Ice Cream
• Another way to lead into the sweetness is serving with Salted Caramel Sauce or Butterscotch Sauce and whipped cream

More Pancake Recipes

• Pumpkin Buttermilk Pancakes
• Chocolate Pancakes
• Single-Serving Fluffy Pancakes
• Blueberry Pancakes
• Cinnamon Pancakes

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