Maple Syrup Sunday Maine: A Real Maine Breakfast

Maple Syrup Sunday in Maine is a spring tradition where sugarhouses across the state open their doors to visitors. This recipe brings that experience home: a stack of fluffy buttermilk pancakes, crisp bacon, and fried eggs, all topped with real Maine maple syrup. It’s a hearty, satisfying breakfast that celebrates the state’s signature sweetener, and it comes together in under an hour.

Ingredients

2 cups (240 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (480 ml) buttermilk
2 large eggs
3 tablespoons (42 g) unsalted butter, melted, plus more for the griddle
1 teaspoon vanilla extract (optional)
8 slices bacon (about 8 oz / 225 g)
4 large eggs (for frying)
1 cup (240 ml) pure Maine maple syrup, warmed
Fresh berries or sliced banana, for serving (optional)

Instructions

Preheat your oven to 200Â°F (93Â°C) to keep pancakes and bacon warm while you cook.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, 2 eggs, melted butter, and vanilla (if using) until well combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
Let the batter rest for 5 minutes while you cook the bacon.
In a large skillet over medium heat, cook the bacon until crisp, about 6-8 minutes, turning once. Transfer to a paper towel-lined plate and keep warm in the oven.
Pour out most of the bacon fat, leaving a thin coating in the skillet. Reduce heat to medium-low.
For each pancake, pour about 1/4 cup (60 ml) of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with the remaining batter, adding a little butter to the skillet as needed.
Keep the cooked pancakes in the oven on a baking sheet.
In a separate nonstick skillet over medium heat, fry the 4 eggs to your liking (sunny-side up or over easy). For food safety, cook until the whites are completely set and the yolks begin to thicken; if you prefer firmer yolks, cook longer. The safe minimum internal temperature for egg dishes is 160Â°F (71Â°C) according to USDA FSIS.
To serve, stack pancakes on plates, top with bacon and a fried egg, and drizzle generously with warm maple syrup. Add berries or banana if desired.

Tips

Substitutions: No buttermilk? Make sour milk by adding 1 tablespoon of lemon juice or vinegar to 2 cups (480 ml) of regular milk and letting it sit for 5 minutes. Use whole wheat flour for a heartier pancake, but add an extra 1/4 cup (60 ml) of buttermilk.
Don’t overmix: Overmixing develops gluten, making pancakes tough and rubbery. Stop when the flour is just moistened; lumps are fine.
Griddle temperature: If your pancakes brown too quickly on the outside but are raw inside, your heat is too high. Lower it and cook slower.
Warm the syrup: Cold maple syrup will cool the entire stack. Warm it in a small saucepan over low heat or in a microwave-safe container for 30 seconds.

Serving Suggestions

Serve this breakfast with a side of fresh fruit, a glass of cold milk, or hot coffee. For a true Maine twist, add a few slices of fresh apple or a sprinkle of cinnamon on top of the pancakes before adding syrup. You can also serve with a pat of butter melting on the hot pancake.

Variations

Blueberry Pancakes: Fold 1 cup (150 g) fresh or frozen blueberries into the batter just before cooking.
Whole Grain: Replace half the all-purpose flour with whole wheat flour and add an extra tablespoon of maple syrup to the batter.
Vegan Option: Use plant-based milk mixed with 1 tablespoon of lemon juice instead of buttermilk, and substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use vegan butter or oil for cooking.
Maple Sausage: Swap bacon for maple-flavored breakfast sausage links, cooked according to package directions (safe minimum internal temperature for ground pork is 160Â°F / 71Â°C).

Storage and Reheating

Store leftover pancakes, bacon, and eggs separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a toaster or in a skillet over medium heat for about 1 minute per side. Reheat bacon in the microwave for 20-30 seconds or in a skillet. Reheat eggs gently in a skillet over low heat until warmed through. The syrup can be stored in the refrigerator for up to 6 months; warm it before using.

Frequently Asked Questions

Can I use pancake mix instead of making from scratch? Yes, you can use a store-bought mix; just follow the package instructions for the batter. The rest of the recipe (bacon, eggs, syrup) remains the same.

What is the best maple syrup grade for this recipe? Grade A Dark Amber (or Dark Color) has a stronger maple flavor that stands up to pancakes and bacon. Grade A Light Amber is more delicate and also works well. Avoid pancake syrups that are corn syrup-based; they are not real maple syrup.

Can I make the pancakes ahead of time? Yes, you can make the pancakes and keep them warm in a 200Â°F (93Â°C) oven for up to 30 minutes. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat in a toaster or microwave.

How do I keep pancakes warm without drying them out? Place them in a single layer on a baking sheet and cover loosely with foil. The steam will keep them moist, but don’t stack them too high or they may become soggy.

Is it safe to eat runny yolks? The USDA recommends cooking eggs until the yolk and white are firm. If you prefer runny yolks, use pasteurized eggs to reduce the risk of foodborne illness, especially for pregnant people, young children, older adults, and those with weakened immune systems.

Can I use sugar-free syrup? You can, but the flavor will be different and it may contain artificial sweeteners. Real maple syrup is the star of this dish, so if you can, use the real thing.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).