Classic Pancakes with Maple Syrup and Butter

Name: Classic Pancakes with Maple Syrup and Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour, spooned into the cup and leveled off; 1 tablespoon (12 g) granulated sugar; 3½ teaspoons (14 g) baking powder, fresh, leveled; ½ teaspoon (3 g) fine salt; 1¼ cups (300 ml) whole milk, at room temperature; 1 whole (50 g) large egg, at room temperature; 3 tablespoons (42 g) unsalted butter, melted and cooled for 3–5 minutes; 1 teaspoon (5 ml) pure vanilla extract (optional); 1 tablespoon (14 g) unsalted butter, cold, for greasing the griddle between batches; 4 tablespoons (56 g) salted or unsalted butter, softened, divided into 4 pats; ½ cup (120 ml) pure maple syrup, warmed gently

From the MyKitchenBank Kitchen

Tall, tender, golden-edged diner-style pancakes made from pantry staples in 30 minutes. A short rest and a medium griddle give you fluffy centers, and they're served the classic way with a pat of butter and warm maple syrup.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: About 12 pancakes (4-inch/10 cm), serving 4

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Ingredients

4 servings

For the pancakes
1½ cups (190 g) all-purpose flour, spooned into the cup and leveled off
1 tablespoon (12 g) granulated sugar
3½ teaspoons (14 g) baking powder, fresh, leveled
½ teaspoon (3 g) fine salt
1¼ cups (300 ml) whole milk, at room temperature
1 whole (50 g) large egg, at room temperature
3 tablespoons (42 g) unsalted butter, melted and cooled for 3–5 minutes
1 teaspoon (5 ml) pure vanilla extract (optional)
For cooking
1 tablespoon (14 g) unsalted butter, cold, for greasing the griddle between batches
For serving
4 tablespoons (56 g) salted or unsalted butter, softened, divided into 4 pats
½ cup (120 ml) pure maple syrup, warmed gently

Equipment (9)

Large flat griddle or 12-inch (30 cm) nonstick skillet
Large mixing bowl (3-quart/3 L)
Medium mixing bowl or 4-cup (1 L) liquid measuring cup
Whisk
Rubber spatula
¼-cup (60 ml) dry measuring cup or ladle for portioning
Thin metal or silicone spatula
Rimmed baking sheet with wire rack
Small saucepan or microwave-safe bowl (to warm syrup)

Steps

Before you start

Take the egg and milk out of the fridge 15–20 minutes ahead so the melted butter doesn't clump when it hits cold liquid.
Melt the 3 tablespoons of butter for the batter and let it cool for a few minutes so it won't scramble the egg.
Check your baking powder is fresh (it should fizz when a pinch is stirred into hot water); old baking powder is the top cause of flat pancakes.
Have a baking sheet with a wire rack and a thin spatula ready next to the stove.

1
Set up the ovenOven 200°F / 95°C
- Heat the oven to 200°F (95°C) and set a wire rack inside a rimmed baking sheet.
- This keeps finished pancakes warm and crisp-edged while you cook the remaining batches.
- Melt the batter butter if you haven't already.
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Ready when: Butter is fully liquid and no longer hot to the touch.
Tip: Don't go above 200°F (95°C) or the pancakes will dry out.
2
Whisk the dry ingredients
- In the large bowl, whisk together the flour, sugar, baking powder and salt for 20 seconds until evenly combined with no baking powder clumps.
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Ready when: Mixture looks uniform in color with no lumps.
3
Whisk the wet ingredients
- In the medium bowl or measuring cup, whisk the egg until the yolk and white are fully blended.
- Whisk in the milk and vanilla (if using).
- Slowly drizzle in the cooled melted butter while whisking.
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Ready when: Liquid is smooth with no visible streaks of egg or flecks of butter.
Tip: If small butter clumps form, your milk is too cold. Keep whisking and they'll smooth out.
4
Combine gently
- Make a well in the center of the dry ingredients and pour in the wet mixture.
- Fold with a rubber spatula for about 10–12 strokes, just until the flour disappears.
- The batter should be thick and lumpy, with a few small pea-sized lumps.
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Ready when: No dry flour pockets remain, and batter slowly falls from the spatula in a thick ribbon.
Tip: Overmixing develops gluten and makes tough, rubbery pancakes. Lumps are fine.
5
Rest and heat griddle
- Let the batter rest for 5 minutes so the flour hydrates and the baking powder starts working.
- Meanwhile, set the griddle or skillet over medium heat (about 350°F/175°C on a griddle) for 3–5 minutes.
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Ready when: Batter looks slightly puffed with a few bubbles. A drop of water flicked on the surface sizzles and skitters away within a second or two.
Tip: Don't stir the batter after resting; you'll deflate the bubbles.
6
Grease and pour
- Rub the surface lightly with the cold cooking butter so it melts into a thin, shimmering film.
- Pour ¼ cup (60 ml) batter per pancake, spacing them at least 2 inches (5 cm) apart.
- Cook 3–4 pancakes per batch, depending on your griddle size.
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Ready when: Batter spreads to a round about 4 inches (10 cm) wide and sizzles gently.
Tip: Use only a thin film of butter; too much makes the pancakes fry unevenly and look blotchy.
7
Cook the first side
- Cook for 2 to 3 minutes without moving them.
- Watch for bubbles to form across the surface and pop, leaving small holes, and for the edges to look dry and set.
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Ready when: Bubbles have popped and stay open, edges look matte, and the underside is golden brown when you peek with a spatula.
Tip: If the underside is dark before bubbles appear, lower the heat slightly.
8
Flip and finish
- Slide the spatula fully under each pancake and flip once, in one confident motion.
- Cook the second side for 1 to 2 minutes, without pressing down, until it is golden and the pancake feels springy.
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Ready when: Both sides are golden brown, the pancake is about ¾ inch (2 cm) thick, and the center springs back when lightly touched.
Tip: Never press the pancake with the spatula; it squeezes out the air that makes it fluffy.
9
Keep warm, repeatOven 200°F / 95°C
- Transfer finished pancakes to the rack in the oven in a single layer.
- Wipe the griddle with a bit more cold butter between batches, and repeat with the remaining batter, adjusting the heat as needed, for about 12 pancakes total.
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Ready when: Each batch is evenly golden, with an internal temperature of at least 160°F (71°C) in the center.
Tip: Stacking the pancakes on a plate traps steam and makes them soggy, so use the rack.
10
Warm syrup and serve
- Warm the maple syrup in a small saucepan over low heat or in the microwave for 20–30 seconds until just warm, not hot.
- Stack 3 pancakes on each of 4 plates, top each stack with a pat of softened butter, and pour the warm syrup over the top.
- Serve right away.
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Ready when: Syrup is warm and loose-flowing, and the butter is melting on the hot pancakes.
Tip: Don't boil the syrup; it will thicken and can crystallize.

Good to know

Tips

Use a ¼-cup measure or ladle for evenly sized pancakes that finish cooking at the same time.
Test with one pancake first. If it browns too fast, lower the heat; if it's pale after 3 minutes, raise it slightly. The first pancake is often your test.
If the batter thickens as it sits, whisk in a tablespoon of milk at a time to loosen it, folding gently.
Flip only once. Flipping multiple times causes dense, flat pancakes.

Make ahead

"Mix the dry ingredients up to 1 week ahead and store airtight. Whisk the wet ingredients and refrigerate separately overnight; combine just before cooking, since baking powder loses power once wet. Cooked pancakes can also be made ahead and reheated (see storage)."

Storage & reheating

"Room temperature: up to 2 hours (kept covered). Fridge: cool completely, then store airtight with parchment between pancakes for up to 3 days. Freezer: freeze in a single layer on a baking sheet until firm, then bag for up to 2 months. Reheat from the fridge or freezer in a toaster on a medium setting, or on a baking sheet at 350°F (175°C) for 5–8 minutes (10–12 from frozen), until hot throughout."

Substitutions

whole milk → 1¼ cups (300 ml) buttermilk plus ½ teaspoon baking soda, with baking powder reduced to 2 teaspoons. Gives a tangier, slightly more tender pancake; the batter will be a bit thicker, so thin with 1–2 tablespoons milk if needed.
whole milk → unsweetened soy or oat milk, same amount. Works well for dairy-free pancakes; pair with a neutral oil or dairy-free butter.
all-purpose flour → 1 cup (125 g) all-purpose flour plus ½ cup (60 g) white whole wheat flour. Adds a nuttier flavor with a slightly denser crumb; add 1 extra tablespoon of milk.
unsalted butter → neutral oil such as canola, 3 tablespoons (45 ml). No need to melt or cool, and the pancakes stay just as tender, though with less buttery flavor.