fluffy pancakes with maple syrup

Prep Time: 10 minutes | Cook Time: 15 minutes

Weekend mornings in our house always meant one thing: pancakes! The smell of batter hitting the hot griddle and the promise of warm maple syrup brings back so many happy memories. This fluffy pancake recipe is my tried-and-true version, perfected over many lazy Sunday brunches.

Why Make fluffy pancakes with maple syrup?

Why settle for boxed mix when homemade fluffy pancakes are this easy and delicious? This recipe uses simple pantry staples to create incredibly light and airy pancakes that soak up maple syrup beautifully. They’re quick to whip up, guaranteed to impress, and make any morning feel special.

Key Benefits

• • Unbelievably Fluffy Texture: Achieve sky-high, perfectly light and airy pancakes every single time.
  • Simple Ingredients: Made with basic pantry staples you likely already have on hand.
  • Quick & Easy: From mixing bowl to plate in under 30 minutes, perfect for busy mornings.
  • Crowd-Pleasing Classic: A beloved breakfast favorite that everyone enjoys, from kids to adults.
  • Customizable Base: Easily adaptable with mix-ins like berries, chocolate chips, or spices.

Start your day the best way possible with these incredibly fluffy pancakes with maple syrup. Forget dense, flat pancakes – this recipe delivers a stack of light, airy perfection that’s simply irresistible. Learn the simple secrets to making the ultimate fluffy pancakes with maple syrup from scratch, guaranteed to become your go-to breakfast staple. Drizzled generously with warm maple syrup, these homemade delights are pure comfort food.

Ingredients

• • All-purpose flour: 1 1/2 cups (Spoon and level the flour for accuracy.)
  • Granulated sugar: 2 tablespoons (Adjust to taste if preferred.)
  • Baking powder: 1 tablespoon (Make sure it’s fresh for maximum lift.)
  • Salt: 1/2 teaspoon
  • Milk: 1 1/4 cups (Whole milk recommended for richness, but others work.)
  • Large egg: 1 (Lightly beaten.)
  • Melted butter: 3 tablespoons (Unsalted preferred. Can substitute with neutral oil.)
  • Pure maple syrup: For serving (Warm slightly before drizzling.)
  • Butter or oil: For greasing (For the griddle or pan.)

Instructions

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Pro Tip: Whisking thoroughly ensures the leavening agent is evenly distributed for consistent fluffiness.

Combine Wet Ingredients

In a separate medium bowl or large measuring cup, whisk together the milk, lightly beaten egg, and melted butter.

Pro Tip: Ensure the melted butter isn’t too hot, or it might scramble the egg.

Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are perfectly fine.

Pro Tip: Overmixing develops gluten, leading to tough pancakes. Stop mixing as soon as the flour streaks disappear.

Rest the Batter (Optional but Recommended)

Let the batter rest for 5-10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in fluffier pancakes.

Pro Tip: You’ll often see bubbles forming on the surface during resting – that’s a good sign!

Preheat and Grease Griddle

Heat a lightly oiled griddle or frying pan over medium heat (or medium-low). The griddle is ready when a drop of water sizzles and evaporates quickly.

Pro Tip: Consistent medium heat is key. Too high, and the outside burns before the inside cooks; too low, and they won’t brown nicely.

Cook the Pancakes

Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup per pancake. Cook for about 2-3 minutes per side, or until bubbles appear on the surface and the edges look set.

Pro Tip: Wait for bubbles to form across the surface and pop before flipping for the perfect cook.

Flip and Finish

Flip carefully with a thin spatula and cook the other side until golden brown, about 1-2 minutes more.

Pro Tip: Only flip pancakes once for the best texture and height.

Serve Warm

Transfer cooked pancakes to a plate (keep warm in a low oven if making a large batch). Serve immediately stacked high, drizzled generously with warm maple syrup and a pat of butter, if desired.

Pro Tip: Warming the maple syrup slightly makes it pour more easily and enhances the experience.

Temperature & Timing Guide

Griddle Temperature

Aim for medium heat, around 350-375°F (175-190°C).

• • Test with a drop of water; it should sizzle and evaporate.
  • Adjust heat as needed during cooking.

Butter/Oil Temperature

Ensure the butter or oil used for greasing is hot enough to sizzle but not smoking.

• • Wipe the griddle lightly between batches if needed.

Serving Temperature

Serve pancakes immediately while hot for the best fluffy texture.

• • Keep batches warm on a wire rack set over a baking sheet in a 200°F (95°C) oven.

Variation Ideas

Blueberry Pancakes

Gently fold in 1 cup of fresh or frozen (don’t thaw) blueberries into the batter just before cooking.

Chocolate Chip Pancakes

Add 1/2 to 3/4 cup of your favorite chocolate chips (mini or regular) to the batter.

Buttermilk Pancakes

Replace the milk with buttermilk for a tangy flavor. You might need slightly less baking powder (e.g., 2 tsp) and add 1/2 tsp baking soda.

Whole Wheat Pancakes

Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutty flavor. You might need a splash more milk.

Spiced Pancakes

Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.

Tips for Perfect Results

• • Don’t Overmix!: Seriously, lumps are okay! Overmixing leads to dense, chewy pancakes instead of light and fluffy ones.
  • Rest the Batter: Allowing the batter to rest for 5-10 minutes lets the baking powder work its magic, creating more bubbles and lift.
  • Proper Heat is Key: Ensure your griddle or pan is preheated to medium heat. Too hot burns the outside; too cool results in pale, greasy pancakes.
  • Fresh Baking Powder: Using old or expired baking powder will result in flat pancakes. Check the date!
  • Flip Just Once: Wait for bubbles to appear and pop across the surface before flipping. Flipping multiple times can deflate the pancakes.

Leftovers & Reheating

Store leftover cooled pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days, or freeze them for longer storage. To freeze, place cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer bag, separating layers with wax paper if desired, for up to 2 months. Reheat refrigerated or frozen pancakes in a toaster, toaster oven, microwave (they might get slightly chewy), or on a baking sheet in a 350°F (175°C) oven until warmed through.

Serving Suggestions

• • Classic Combo: Serve with a generous drizzle of warm pure maple syrup and a pat of butter.
  • Fresh Fruit: Top with sliced bananas, fresh berries (strawberries, blueberries, raspberries), or sliced peaches.
  • Creamy Toppings: Add a dollop of whipped cream, Greek yogurt, or creme fraiche.
  • Savory Side: Pair with crispy bacon, breakfast sausage links, or scrambled eggs for a complete meal.
  • Extra Sweetness: Try other syrups like fruit syrup, honey, or even a sprinkle of powdered sugar.

Nutrition Information

Nutritional information is an estimate only, calculated using an online nutrition calculator. Actual values may vary based on specific ingredients, brands, and portion sizes used.

• • Calories:
  • Protein: 9g
  • Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Sodium: 650mg

Frequently Asked Questions

Q: Why aren’t my pancakes fluffy?

A: Common culprits include overmixing the batter, using old baking powder, not letting the batter rest, or cooking at too low a temperature. Ensure your baking powder is fresh and mix the batter just until combined.

Q: Can I make the batter ahead of time?

A: While best made fresh, you can mix the dry and wet ingredients separately and store them covered in the fridge overnight. Combine just before cooking. Prepared batter with baking powder will lose its leavening power over time.

Q: Can I freeze pancakes?

A: Yes! Cool pancakes completely, then freeze flat on a baking sheet before transferring to a freezer bag. Reheat in a toaster, oven, or microwave.

Q: Can I substitute buttermilk for milk?

A: Yes, use an equal amount of buttermilk. For best results, reduce baking powder slightly (e.g., to 2 tsp) and add 1/2 tsp baking soda to react with the buttermilk’s acidity.

Q: How do I make these gluten-free?

A: Use a quality 1:1 gluten-free baking flour blend in place of the all-purpose flour. Ensure your baking powder is also certified gluten-free.

Q: How do I make these vegan?

A: Use a plant-based milk (like almond, soy, or oat), replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 mins), and use melted coconut oil or vegan butter instead of dairy butter.

Ready to Stack ‘Em High!?

There’s nothing quite like a homemade stack of fluffy pancakes drizzled with maple syrup to make any morning brighter. Give this simple recipe a try, and treat yourself and your loved ones to the ultimate breakfast comfort food. Happy flipping!