We couldn't launch a recipe series without paying homage to the absolute classic. But this isn't just any pancake recipe. This is the recipe we use when family comes to visit the sugar bush.
The secret to these incredibly fluffy, tender pancakes is twofold: real buttermilk, and putting pure maple syrup directly into the batter before you even think about pouring it on top.
Why Put Syrup in the Batter?
Adding a couple of tablespoons of maple syrup directly to the wet ingredients does two things. First, it adds a subtle, warm caramel note to the pancake itself. Second, the natural sugars in the syrup help the edges of the pancake caramelize beautifully in the pan, giving you those coveted crispy edges.
The Recipe
Prep time: 10 mins | Cook time: 15 mins | Yields: About 10-12 pancakes
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk (if you don't have buttermilk, add 2 tbsp of white vinegar to regular milk and let it sit for 5 mins)
- 1/4 cup unsalted butter, melted and slightly cooled
- 3 tablespoons Beaver Valley Maple Syrup (plus much more for serving!)
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the dry: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet: In a separate medium bowl, lightly beat the eggs. Whisk in the buttermilk, melted butter, maple syrup, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently fold them together. Stop mixing when you still see lumps! Overmixing is the enemy of fluffy pancakes. Let the batter rest for 5-10 minutes while you heat your pan.
- Heat the pan: Heat a large skillet or griddle over medium heat. Lightly grease with butter or a neutral oil.
- Cook: Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip carefully and cook for another 1-2 minutes until golden brown.
- Serve: Serve immediately with a generous pat of butter and a heavy pour of pure Beaver Valley Founder's Select Maple Syrup.
Pro Tip: To keep pancakes warm while you cook the rest of the batch, place them on a wire rack set inside a baking sheet in a 200°F oven. Don't stack them, or the steam will make them soggy!