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Fluffy Maples Pancakes

From the moment the golden-brown batter hits the hot skillet, the aroma of a truly perfect breakfast fills the air, promising something special. These pancakes aren't just fluffy; they are a delightful combination of light, airy interiors and satisfyingly crispy, buttery edges that sing with every bite. The real maple syrup, worked directly into the batter, provides a deep, natural sweetness that is both comforting and sophisticated, ensuring each pancake is a complete experience on its own. Topped with a drizzle of extra syrup and a handful of fresh berries, this recipe transforms a simple morning meal into a memorable and truly delicious culinary moment
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 Pancakes

Equipment

  • 3 Mixing Bowls
  • 1 Non-stick Skillet

Ingredients
  

  • Dry Ingredients:
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Wet Ingredients:
  • 1 ½ cups buttermilk room temperature is best
  • 2 large eggs separated
  • 2 Tbsp unsalted butter melted and cooled
  • 2 Tbsp real maple syrup

Instructions
 

  • Instructions
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Mix Wet Ingredients & Egg Yolks: In a separate large bowl, whisk together the buttermilk, egg yolks, melted butter, and maple syrup until well combined.
  • Whip Egg Whites: In a clean, dry bowl, use an electric mixer or a whisk to beat the egg whites until they form soft peaks. They should hold their shape but still be light and airy. This is the key to a fluffy interior.
  • Combine & Fold: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Don't overmix! A few lumps are perfectly fine. Then, gently fold in the whipped egg whites. The batter will look light and airy.
  • Heat Pan & Cook: Place a non-stick skillet or griddle over medium heat. Add about a teaspoon of butter and swirl to coat. The pan should be hot enough that a drop of water sizzles and evaporates immediately. This high heat is the secret to crispy, golden-brown edges.
  • Pour & Flip: Pour about ¼ cup of batter for each pancake onto the hot pan. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set and slightly dry. Flip the pancakes and cook for another 1-2 minutes until golden brown.
Keyword Breakfast, Fluffy, Maple Syrup, Pancakes