Pancakes with Maple Syrup

American pancakes shine as a classic breakfast when finished with pure maple syrup from northern sugar maples. Buttermilk keeps the griddle cakes tender and fluffy, ready for butter and a generous sweet pour.

Serves 4

Estimate for one serving

• 520 cal
• 12.5g protein
• 78g carbs
• 18g fat
• 2g fiber

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Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1/2 cup pure maple syrup
• 2 tbsp butter (for serving)

Instructions

1. 1In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2. 2In a separate medium bowl, beat the large eggs, then whisk in the buttermilk and melted unsalted butter until smooth.
3. 3Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined — a few small lumps are okay; do not overmix.
4. 4Let the batter rest for 5 minutes while you preheat a large nonstick skillet or griddle over medium heat.
5. 5Lightly grease the skillet with a bit of the vegetable oil using a paper towel.
6. 6Scoop batter per pancake onto the hot skillet, spacing them apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. 7Flip each pancake carefully and cook the second side until golden brown, another 1–2 minutes. Repeat with remaining batter, adding more oil to the pan as needed.
8. 8Stack the finished pancakes on a plate and keep warm in a 200°F oven if desired.
9. 9Warm the pure maple syrup gently in the microwave or a small saucepan.
10. 10Serve 3 pancakes per plate, topped with the remaining butter and a generous drizzle of warm maple syrup.