Maple Syrup Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
My Maple Pancakes are fluffy and warmly sweet with real maple syrup—easy to make, prep ahead, and store for quick breakfasts anytime.
Servings: 12 pancakes
Ingredients
- 3 cups (15 oz/426 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs , at room temperature
- 2 ½ cups (20 fl oz/600 ml) buttermilk
- ¼ cup (2 fl oz/60 ml) vegetable oil
- 3 tablespoons maple syrup
- Butter or oil , for cooking
Instructions
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Set a skillet over medium-low heat.
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In a large bowl, combine flour, baking powder, baking soda and salt.
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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.
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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.
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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.
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Place cooked pancakes on a plate covered with a clean tea towel to keep warm while you cook off the remaining batter.
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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.