Pancakes with syrup are a breakfast tradition that spans generations. Fluffy, golden, and hot off the griddle, they’re best served in a stack with a generous pour of maple syrup melting into every layer. Whether it’s a weekend breakfast or a comforting weekday treat, pancakes bring ease and warmth to the table. This recipe makes about 8 medium pancakes, enough for 3 to 4 people.
Ingredients
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1½ cups all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1¼ cups milk (whole or 2%)
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1 large egg
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3 tablespoons melted butter (plus extra for cooking)
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1 teaspoon vanilla extract
To serve:
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Maple syrup
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Optional: butter, fresh fruit, whipped cream, chocolate chips
Making the Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the milk, egg, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be lumpy—don’t overmix or the pancakes can turn rubbery.
Let the batter rest for 5–10 minutes while you heat the pan.
Cooking the Pancakes
Heat a nonstick skillet or griddle over medium heat. Add a small piece of butter and swirl to coat.
Pour about ¼ cup of batter per pancake into the pan. Cook for 2–3 minutes, until small bubbles form on the surface and the edges look set. Flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter to the pan as needed.
Serving
Stack the pancakes on warm plates. Add a pat of butter on top if you like, then pour over warm maple syrup. Fresh berries or banana slices work well if you want a fruit topping.
Pancakes with syrup are soft, sweet, and made for slow mornings. They’re easy to whip up and even easier to enjoy—no frills, just good food made right.
