There are few breakfast dishes as universally loved and timeless as a stack of warm, fluffy pancakes. Golden and soft with crisp edges, pancakes are the kind of simple pleasure that never goes out of style. Pair them with creamy butter that melts into every crevice and drizzle generously with luxurious maple syrup — and you’ve got a breakfast that feels both nostalgic and indulgent.
These homemade pancakes are so much better than boxed mixes — light, airy, fresh, and full of flavor. Whether served on a lazy Sunday morning or made for a special brunch, this recipe will quickly become your go-to.
Why I Love This Recipe
I love this recipe because it combines simplicity with exceptional taste. It uses basic pantry ingredients, takes only minutes to prepare, and results in pancakes that are soft, fluffy, and perfectly tender. The balance of butter, maple syrup, and warm pancake texture is irresistibly comforting — just like childhood mornings.
Why It’s a Must-Try Dish
- Super easy and beginner-friendly
- Uses simple ingredients
- Quick — ready in under 20 minutes
- Fluffy and flavorful with perfect texture
- Customizable with endless topping options
If you’ve only ever had boxed pancake mix, this homemade recipe will completely change your breakfast game.
Recipe Details
| Category | Details |
|---|---|
| Preparation Time | 5–10 minutes |
| Cooking Time | 10–15 minutes |
| Total Time | 15–25 minutes |
| Servings | 8–10 pancakes (2–3 servings) |
| Calories Per Serving | ~310 calories (with syrup and butter) |
| Course | Breakfast / Brunch |
| Cuisine | American Comfort Food |
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract (optional)
To Serve
- Butter (salted or unsalted)
- Pure maple syrup
Cooking Directions (Step-by-Step Method)
Step 1: Mix Dry Ingredients
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Step 2: Mix Wet Ingredients
- In a separate bowl, whisk egg, milk, melted butter, and vanilla.
Step 3: Combine Batter
- Pour wet ingredients into the dry mixture.
- Stir gently until just combined — batter should be slightly lumpy.
(Do not overmix or pancakes will become flat or tough.)
Step 4: Heat and Cook
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Scoop ¼ cup batter per pancake onto hot surface.
- Cook until bubbles form on top and edges look slightly dry, then flip.
- Cook an additional 1–2 minutes until golden.
Step 5: Serve Warm
- Stack pancakes on a plate and add butter and maple syrup immediately.
How to Serve
Serve warm and fresh with:
- A pat of butter melting on top
- A generous stream of maple syrup
- Fresh fruit (optional)
- Whipped cream (optional)
- Powdered sugar dusting
Perfect with coffee, tea, or orange juice.
Recipe Tips
✔ Let batter sit 5 minutes before cooking — helps fluffiness
✔ Use a warm skillet — too hot will burn the outside before cooking inside
✔ Flip only once
✔ Butter between batches prevents sticking and adds flavor
Variations
| Version | How to Modify |
|---|---|
| Blueberry Pancakes | Add ½ cup fresh or frozen blueberries to batter |
| Chocolate Chip Pancakes | Add ½ cup chocolate chips |
| Banana Pancakes | Add 1 mashed banana to batter and extra slices when cooking |
| Protein Pancakes | Replace flour with oat flour and add 1 scoop vanilla protein |
| Buttermilk Pancakes | Replace milk with buttermilk and reduce baking powder to 2 tsp |
Freezing and Storage
- Room Temperature: 1 day covered
- Refrigerator: 3 days in an airtight container
- Freezer: Up to 2 months
To reheat:
- Microwave 15–25 seconds
- Toast in toaster or air fryer for crisp edges
- Warm in a skillet with butter
Special Equipment Needed
- Nonstick skillet or griddle
- Mixing bowls
- Measuring cups and spoons
- Spatula
FAQ
❓ Why are my pancakes flat?
Overmixing or expired baking powder may be the cause.
❓ Can I make the batter ahead?
Yes — refrigerate up to 12 hours, but stir gently before cooking.
❓ Can I use water instead of milk?
You can, but milk makes the pancakes much richer and softer.
❓ Do I have to use maple syrup?
No — honey, chocolate syrup, jam, or fruit compote are great alternatives.
Conclusion
This Pancakes with Maple Syrup and Butter recipe is a timeless breakfast classic — quick to make, incredibly delicious, and endlessly versatile. With soft interiors, golden edges, and simple ingredients, it’s perfect for slow weekend mornings, family breakfasts, or even breakfast-for-dinner nights.
Once you experience homemade pancakes like these, they’ll become a permanent part of your recipe collection.
Pancakes with Maple Syrup and Butter
Description
There are few breakfast dishes as universally loved and timeless as a stack of warm, fluffy pancakes. Golden and soft with crisp edges, pancakes are the kind of simple pleasure that never goes out of style.
Ingredients
Pancakes
To Serve
Instructions
-
Step 1: Mix Dry Ingredients : In a medium bowl, whisk together flour, sugar, baking powder, and salt.
-
Step 2: Mix Wet Ingredients : In a separate bowl, whisk egg, milk, melted butter, and vanilla.
-
Step 3: Combine Batter : Pour wet ingredients into the dry mixture. Stir gently until just combined — batter should be slightly lumpy.
-
Step 4: Heat and Cook : Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Scoop ¼ cup batter per pancake onto hot surface. Cook until bubbles form on top and edges look slightly dry, then flip. Cook an additional 1–2 minutes until golden.
-
Step 5: Serve Warm : Stack pancakes on a plate and add butter and maple syrup immediately.
