Maple Syrup Pancakes

Maple Syrup Pancakes are a delectable breakfast treat that features fluffy, light pancakes infused with the sweet, rich flavor of maple syrup. Made with a simple batter of flour, baking powder, eggs, buttermilk, oil, and maple syrup, these pancakes are easy to make and are a perfect way to start your day.

Pancakes Infused with Maple Syrup

Pancakes are a breakfast staple, loved by many around the world. They are easy to make, delicious, and versatile. But have you ever tried making pancakes with maple syrup infused in the batter? If not, then you are missing out on a breakfast treat that will make your taste buds sing!

The aroma of the warm pancakes infused with maple syrup is sure to awaken your senses and leave your taste buds wanting more. Whether you enjoy them with fresh fruit, whipped cream, or simply with a pat of butter, maple syrup pancakes are a classic breakfast dish that will never go out of style.

Ingredient Notes

• All-Purpose Flour – The protein in the flour creates gluten when mixed with liquid, which gives the pancakes structure and allows them to hold together. You can, however, swap this flour out for any other measure-for-measure gluten-free flour.
• Eggs – Eggs are a common ingredient in pancake batter, including maple syrup pancakes, because they add structure, richness, and moisture to the pancakes.
• Buttermilk – Overall, buttermilk is a key ingredient in making flavorful and fluffy pancakes, and it’s a great way to elevate the taste and texture. Regular whole milk will also work.
• Oil – Overall, buttermilk is a key ingredient in making flavorful and fluffy pancakes, and it’s a great way to elevate the taste and texture. Some of the best options are vegetable oil or canola oil which has a neutral flavor.
• Maple Syrup – it’s best to use high-quality, pure maple syrup for the best flavor and results. Look for a maple syrup that is labeled as “pure” or “100% maple” to ensure that it does not contain any additives or artificial flavors.

How to Make Maple Syrup Pancakes

1. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
2. Combine the wet ingredients. In another bowl, whisk together the eggs, buttermilk, oil, and maple syrup.

3. Add the wet ingredients to the dry. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or the pancakes will become tough. Let the batter sit for 20 minutes before cooking (this ensures fluffy pancakes).
4. Cook. Spray a non-stick pan with cooking spray and heat it over medium-high heat. Using a ladle, pour the batter onto the pan, making small or medium-sized pancakes. Cook the pancakes until the edges start to dry and small bubbles appear on the surface. Flip the pancakes and cook for an additional minute on the other side.

Storage Information

• Leftovers – If you have leftover maple syrup pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To prevent the pancakes from sticking together, place a piece of parchment paper or wax paper between each pancake before stacking them in the container.
• To reheat – You can reheat the pancakes in the microwave, oven, or toaster oven before serving. To reheat frozen pancakes, simply pop them in the toaster or microwave until heated through.
• Freezing information – If you want to freeze the pancakes, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. The pancakes can be frozen for up to 2 months.

Recipe Notes and Tips

• If you don’t have buttermilk, but still want to use it – add 2 tablespoons of lemon juice to 2 1/4 cups of milk. Mix it together and let it sit for about 20 seconds before adding it to the pancake batter.
• Use room temperature ingredients: For best results, make sure that your eggs, buttermilk, and oil are all at room temperature before adding them to the batter. This will ensure that they mix together smoothly and create a uniform batter.
• Don’t overmix the batter: Overmixing the batter can lead to tough and dense pancakes. Mix the ingredients together just until they are combined, and don’t worry if there are some small lumps in the batter.
• Let the batter rest: This is key! Allowing the batter to rest for a few minutes before cooking can help the gluten relax and create a tender, fluffy pancakes.
• Use a ladle or measuring cup to portion out the batter: To ensure that your pancakes are all the same size, use a ladle or measuring cup to portion out the batter onto the griddle.

FAQS

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Maple Syrup Pancakes Recipe

Maple Syrup Pancakes are a delectable breakfast treat that features fluffy, light pancakes infused with the sweet, rich flavor of maple syrup. Made with a simple batter of flour, baking powder, eggs, buttermilk, oil, and maple syrup, these pancakes are easy to make and are a perfect way to start your day.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 Servings

Calories: 688kcal

Author: Aimee Mars

Equipment

• ▢
  Non-stick Skillet or griddle
• ▢
  Whisk
• ▢
  Spatula

Ingredients

• ▢ 3 cups All-Purpose Flour
• ▢ 4½ teaspoons Baking Powder
• ▢ 1½ teaspoons Salt
• ▢ 3 large Eggs
• ▢ 2¼ cups Buttermilk
• ▢ 1/3 cup Oil
• ▢ 3 tablespoons Maple Syrup plus more for drizzling on the pancakes.

Instructions

• Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
• Combine the wet ingredients. In another bowl, whisk together the eggs, buttermilk, oil, and maple syrup.
• Add the wet ingredients to the dry. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or the pancakes will become tough. Let the batter sit for 20 minutes before cooking (this ensures fluffy pancakes).
• Cook. Spray a non-stick pan with cooking spray and heat it over medium-high heat. Using a ladle, pour the batter onto the pan, making small or medium-sized pancakes. Cook the pancakes until the edges start to dry and small bubbles appear on the surface. Flip the pancakes and cook for an additional minute on the other side.

Notes

• If you don’t have buttermilk, but still want to use it – add 2 tablespoons of lemon juice to 2 1/4 cups of milk. Mix it together and let it sit for about 20 seconds before adding it to the pancake batter.
• Use room temperature ingredients: For best results, make sure that your eggs, buttermilk, and oil are all at room temperature before adding them to the batter. This will ensure that they mix together smoothly and create a uniform batter.
• Don’t overmix the batter: Overmixing the batter can lead to tough and dense pancakes. Mix the ingredients together just until they are combined, and don’t worry if there are some small lumps in the batter.
• Let the batter rest: This is key! Allowing the batter to rest for a few minutes before cooking can help the gluten relax and create a tender, fluffy pancakes.
• Use a ladle or measuring cup to portion out the batter: To ensure that your pancakes are all the same size, use a ladle or measuring cup to portion out the batter onto the griddle.

 

Storage Information

• Leftovers – If you have leftover maple syrup pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To prevent the pancakes from sticking together, place a piece of parchment paper or wax paper between each pancake before stacking them in the container.
• To reheat – You can reheat the pancakes in the microwave, oven, or toaster oven before serving. To reheat frozen pancakes, simply pop them in the toaster or microwave until heated through.
• Freezing information – If you want to freeze the pancakes, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. The pancakes can be frozen for up to 2 months.

Nutrition

Serving: 1serving | Calories: 688kcal | Carbohydrates: 91g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 1074mg | Potassium: 823mg | Fiber: 3g | Sugar: 16g | Vitamin A: 425IU | Calcium: 402mg | Iron: 5mg

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