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Pancakes with Maple Syrup
Thick and fluffy American buttermilk pancakes stacked high with maple syrup and butter. Folding the batter only until just combined, leaving a few lumps, keeps these pancakes fluffy instead of dense and tough.
Ingredients
Instructions
Mix flour, baking powder, baking soda, sugar and salt.
Whisk buttermilk, eggs, melted butter and vanilla.
Fold wet ingredients into dry until just combined — lumps are fine.
Rest batter 5 minutes.
Heat a non-stick pan over medium heat, brush with butter.
Pour 80ml batter per pancake, cook until bubbles form on surface.
Flip and cook 1 more minute.
Stack and serve immediately with maple syrup and cold butter.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
