Classic Pancakes with Maple Syrup
Fluffy, golden, and irresistibly delicious, these **Classic Pancakes with Maple Syrup** are a morning staple that's sure to delight the whole family. Made from pantry-friendly ingredients like all-purpose flour, baking powder, milk, and eggs, this batter comes together in just minutes for an easy yet satisfying breakfast. Lightly browned on a hot griddle, these pancakes boast the perfect balance of airy softness and a slight crisp around the edges. Drizzled generously with rich, natural maple syrup, they deliver a harmonious blend of sweetness and warmth in every bite. With a prep time of just 10 minutes and hearty portions for 4, this recipe is ideal for busy mornings or indulgent weekend brunches. Whether served plain or paired with fresh fruit and a dollop of whipped cream, these classic pancakes are a timeless treat your family will crave again and again.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 tablespoons white sugar
- 1.25 cups milk
- 1 large egg
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 0.5 cups maple syrup
Instructions
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.
In another bowl or large measuring jug, whisk together the milk and egg until well combined.
Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly before adding it to the milk and egg mixture.
Pour the wet ingredients into the well of the dry ingredients. Use a whisk to stir the ingredients until just combined. The batter should be slightly lumpy, but without any large flour pockets.
Preheat a griddle or a large non-stick skillet over medium heat. Lightly brush the surface with vegetable oil.
Pour about 1/4 cup of batter onto the griddle for each pancake. Use the back of the measuring cup to spread the batter into a circle if needed.
Cook the pancakes until bubbles form on the surface and the edges appear set, about 2 to 3 minutes. Carefully flip and continue cooking until the pancakes are golden brown on the other side, another 2 minutes.
Repeat with the remaining batter, adding more oil to the griddle as necessary.
Serve the pancakes hot with maple syrup drizzled on top for a classic touch.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 134.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 440 mg | 34% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
