Buttermilk Pancakes With Homemade Maple Syrup

Total Time
15mins
Prep 10 mins
Cook 5 mins

NOthing like a nice stack of warm pancakes on a Sunday morning, and what would they be without maple syrup. It might not be authenticall maple, but it sure tastes the same, and is muc cheaper. If you want bluebery pancakes, just fold blueberries, fresh or frozen into batter right before cooking, don'r stir too much, or you will mash the blueberries up.

Ingredients Nutrition

Directions

  1. Beat egg. Combine flour, baking powder, soda, salt, andsugar; add to egg. Add buttermilk and oil, beating until mixture is smooth.
  2. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. turn pancakes when tops are covered with bubbles, and edges look cooked.
  3. Maple Syrup:.
  4. Bring water to a boil in a 1 quart saucepan, add sugar and maple flavoring, stir to dissolve. Cook 1-2 minutes, stir constantly. Remove from heat. Leftover syrup can be stored in fridge. 2 cups syrup.

Reviews

(1)
Most Helpful

These pancakes in my DH words... Awesome...they were light and fluffy. This is a keeper. However, I used real maple syrup (which I don't usually have on hand..I usually make my own). Thanks for posting this recipe.

luvcook'n October 22, 2006

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