American
Pancakes with Maple Syrup
Fluffy American buttermilk pancakes cooked on a hot griddle until golden, then served warm with butter and maple syrup. They have tender centers, crisp-edged spots, and the familiar comfort of a weekend breakfast.
Ingredients
- All-purpose flour1 cup
- Granulated sugar1 tablespoon
- Baking powder1 teaspoon
- Baking soda1/4 teaspoon
- Fine salt1/4 teaspoon
- Buttermilk3/4 cup
- Large egg1
- Unsalted butter, melted and slightly cooled2 tablespoons
- Vanilla extract1/2 teaspoon
- Neutral oil or additional butter, for the griddle1 teaspoon
- Pure maple syrup, warmed1/4 cup
- Softened butter, for serving1 tablespoon
Method
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until no dry streaks remain; the batter should be slightly lumpy.
- Let the batter rest for 5 minutes while heating a griddle or heavy skillet over medium heat.
- Lightly grease the hot griddle with oil or butter, then ladle about 1/4 cup batter for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip the pancakes once and cook until the second side is golden brown and the centers spring back lightly, about 1 to 2 minutes more.
- Transfer the pancakes to plates or keep them warm in a low oven while cooking the remaining batter.
- Serve the pancakes stacked with softened butter on top and warm pure maple syrup poured over them.
Common questions
Can I substitute regular milk for buttermilk in these pancakes?
Yes. Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes, then use it in place of buttermilk. The flavor will be slightly less tangy, but the pancakes will still rise well.
How long should I cook each pancake, and what should I look for before flipping?
Cook the first side about 2 to 3 minutes, until bubbles appear across the surface and the edges look set. Flip once, then cook 1 to 2 minutes more until golden brown and the center springs back lightly.
Why are my pancakes dense or tough instead of fluffy?
Most often the batter was overmixed. Stir only until the dry streaks disappear; lumps are fine. Also make sure your baking powder and baking soda are fresh, and let the batter rest briefly before cooking.
How do I store leftover pancakes, and can I reheat them?
Cool completely, then refrigerate in an airtight container for up to 3 days or freeze with parchment between layers for up to 2 months. Reheat in a toaster, oven, or skillet until hot and lightly crisped.
What’s the best way to serve pancakes so they stay warm and taste better?
Stack them with softened butter on top and warm maple syrup on the side or poured just before serving. Keep cooked pancakes in a 200°F oven on a wire rack while you finish the batch.