Classic Fluffy Pancakes with Maple Butter
A brunch favorite from North American comfort cuisine: ultra-light pancakes with a hint of vanilla, finished with a melt-in-your-mouth maple butter. The secret is a light whisk and a gentle fold for airy stacks, perfect for a cozy weekend breakfast with family.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ 1/2 tsp baking soda
- ½ 1/2 tsp salt
- ½ 3/4 cups milk
- 1 large eggs
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- ½ Optional topping: 1 tbsp butter per pancake for cooking
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl until evenly combined.
- In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth, then pour into dry ingredients and gently fold just until pausing lumps remain.
- Let batter rest 5 minutes while a skillet heats over medium heat; lightly butter the pan.
- Pour 1/4 cup batter per pancake and cook until edges look set and bubbles form, about 2 minutes; flip and cook 1–2 minutes more until golden.
- Stack pancakes on a warm plate; repeat with remaining batter. Serve with Maple Butter on top.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Resting the batter helps create fluffiness.
- Use buttermilk substitute: 1 3/4 cups milk + 2 tsp lemon juice for extra tenderness.
- Brown the butter in the Maple Butter for a nutty aroma.
- Cook on medium heat to avoid browning too quickly.
Serving Suggestions
Serve with extra maple syrup, fresh berries, and a side of crispy bacon or sausage for a complete breakfast plate.
Storage Instructions
Store cooled pancakes in an airtight container in the fridge up to 2 days; reheat gently in a skillet or toaster.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 9 |
| carbs | 56 |
| fat | 14 |
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