Celebrate Maple Syrup Day with a stack of tender buttermilk pancakes topped with warm maple syrup and toasted pecans. This straightforward breakfast uses pure maple syrup in both the batter and topping, where its caramel-like sweetness pairs especially well with tangy buttermilk.
Ingredients
- 1½ cups (190 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1¼ cups (300 ml) buttermilk, well shaken
- 1 large egg (about 50 g without shell)
- 3 tablespoons (45 ml) pure maple syrup, plus more to serve
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled, plus a little for the pan
- ½ teaspoon vanilla extract
- ½ cup (55 g) chopped pecans
Instructions
- Toast the pecans. Set a dry skillet over medium heat. Add the pecans and toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a plate so they do not keep cooking in the hot pan.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Break up any small lumps of baking soda so the pancakes rise evenly.
- Mix the wet ingredients. In a second bowl, whisk the buttermilk, egg, maple syrup, melted butter, and vanilla until combined. The butter should be warm rather than hot so it does not scramble the egg.
- Make the batter. Pour the wet mixture into the dry ingredients. Stir gently just until no large dry pockets remain; small lumps are fine. Do not beat the batter smooth, which can make pancakes tough. Let it stand for 5 minutes while you heat the skillet.
- Heat the pan. Warm a nonstick skillet or griddle over medium to medium-low heat. Lightly coat it with butter. The surface is ready when a drop of water sizzles and evaporates quickly; if the butter browns immediately, lower the heat.
- Cook the pancakes. Pour about ¼ cup (60 ml) batter per pancake into the pan, leaving room to turn them. Cook for 2–3 minutes, until bubbles form across the surface and the edges look set. Flip once and cook the second side for 1–2 minutes, until golden and cooked through. Adjust the heat as needed; pancakes that brown before bubbles form are cooking too fast.
- Finish in batches. Transfer cooked pancakes to a warm plate and loosely cover with foil while you cook the remaining batter. Add a small amount of butter to the pan between batches if it looks dry. Serve with toasted pecans and additional maple syrup.
Tips
- Measure flour lightly. Spoon it into the measuring cup and level the top rather than packing it in. Too much flour makes the batter thick and the pancakes dense.
- Keep the batter gentle. A few lumps are better than overmixing. The 5-minute rest lets the flour hydrate and the leaveners begin working.
- Use real maple syrup. Grade A maple syrup works well here; darker varieties give a more pronounced maple flavor. Pancake syrup can be used in the batter, but it has a different flavor and is usually sweeter.
- No buttermilk? Stir 1 tablespoon (15 ml) lemon juice or white vinegar into 1¼ cups (300 ml) milk and leave it for 5 minutes. It approximates buttermilk’s acidity, though the pancakes may be a little less rich.
Serving Suggestions
Serve the pancakes hot, topped with warm maple syrup and the toasted pecans. Add sliced bananas, blueberries, or strawberries for fresh fruit, or serve with plain yogurt for a cool, tangy contrast. Crisp bacon or breakfast sausage makes the plate more substantial; keep those items separate from the pancake batter so the maple flavor remains clear.
For a relaxed brunch, arrange the pancakes in a stack and put extra syrup and pecans on the table. Warm syrup gently in a small saucepan or microwave-safe container, just until pourable; it does not need to boil. A small pat of butter on each serving is optional.
Variations
Blueberry maple: Scatter a few fresh blueberries over each pancake after pouring the batter into the pan. Frozen berries can be used straight from the freezer, though they may tint the batter and need an extra minute to cook.
Spiced pecan: Add ½ teaspoon ground cinnamon to the dry ingredients and a pinch of nutmeg if desired. The spices bring out the warm flavor of the maple without changing the method.
Nut-free: Leave out the pecans and serve with fruit or toasted pumpkin seeds. If using a seed topping, check the package for cross-contact information when cooking for someone with an allergy.
Whole-wheat blend: Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The pancakes will taste nuttier and may be slightly heavier; add 1–2 tablespoons (15–30 ml) extra buttermilk if the batter seems unusually stiff.
Storage and Reheating
Let leftover pancakes cool, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days. Store maple syrup and any toppings separately so the pancakes do not become soggy. To freeze, place parchment between cooled pancakes and pack them in a freezer-safe bag or container for up to 2 months for best quality.
Reheat refrigerated pancakes in a toaster, toaster oven, or skillet until hot throughout; use a microwave in short bursts if you prefer a softer texture. For frozen pancakes, reheat directly from frozen in a toaster or microwave, checking that the centers are hot. Do not leave cooked pancakes at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the batter ahead?
It is best cooked soon after mixing because the baking soda and baking powder begin working once they meet the wet ingredients. For an easier morning, whisk the dry ingredients and wet ingredients separately the night before, cover, and refrigerate the wet mixture. Combine them just before cooking.
Why are my pancakes flat?
The baking powder or baking soda may be old, the batter may have been overmixed, or the skillet may not have been hot enough. Check that the dry ingredients are evenly combined, stir only until incorporated, and cook on a properly preheated pan.
Can I make these without eggs?
For an egg-free version, use a commercial egg replacer according to its package directions. A flax mixture may also work, but can make the pancakes denser and more delicate to flip; let the batter rest a few minutes and turn the pancakes carefully.
Can I use a different kind of milk?
Yes. For the closest result, use the milk-and-lemon-juice substitute in the tips. Plain dairy milk or an unsweetened plant milk can also be used, but without the added acid the pancakes may rise less and taste less tangy.
How do I know when to flip a pancake?
Wait until bubbles appear over much of the surface, some have popped, and the edges look set. If the underside is already very dark, lower the heat before cooking the next pancake.
Can I double the recipe?
Yes. Double every ingredient and cook in batches, keeping the finished pancakes loosely covered on a warm plate. Avoid stacking them tightly while they are steaming, since trapped moisture can soften their browned surfaces.
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