Maple Syrup Pancakes

Classic American pancakes with a tender crumb and buttery flavor, served warm with maple syrup for a quick weekend or holiday breakfast.

Instructions

1. 1

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

2. 2

   In a second bowl or large measuring jug, whisk the milk, egg, and melted butter until smooth.

3. 3

   Pour the wet mixture into the dry ingredients and stir gently just until no dry flour remains, about 15-20 seconds. The batter should look thick and a little lumpy; do not beat it smooth.

4. 4

   Let the batter rest at room temperature for 5 minutes while you heat a nonstick skillet or griddle over medium to medium-low heat. Lightly grease the surface with a little butter if needed.

5. 5

   Scoop about 1/4 cup (60 ml) batter per pancake onto the hot skillet, leaving space between them. Cook for 2-3 minutes, until bubbles form on top, the edges look set, and the bottoms are golden brown.

6. 6

   Flip and cook the second side for 1-2 minutes over medium-low heat, until the centers spring back lightly and the pancakes are cooked through.

7. 7

   Transfer to plates or a warm oven and repeat with the remaining batter, adjusting the heat if the pancakes darken too quickly. Serve warm with maple syrup spooned over the top.

Tips for the Best Maple Syrup Pancakes

• Do not overmix the batter or the pancakes can turn dense and chewy. Stir only until the flour disappears.
• If the batter seems too thick to spread slightly on the pan, add 1-2 tbsp (15-30 ml) milk. If it seems very thin, stir in 1 tbsp (8 g) flour.
• Keep the heat at medium to medium-low. If the outside browns before bubbles appear and the center sets, the pan is too hot.
• For richer flavor, use whole milk, but 2% milk also works well. You can replace the melted butter with 2 tbsp (30 ml) neutral oil if needed.
• To keep pancakes warm while finishing the batch, hold them on a baking sheet in a 200°F (95°C) oven for up to 20 minutes.
• Add-ins like blueberries or chocolate chips can be sprinkled onto each pancake after the batter hits the pan, rather than mixed into the bowl.

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a toaster, low oven, or microwave until hot. Maple syrup should be stored separately.

Frequently Asked Questions

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