Prep 5 mins
Cook 5 mins
You could also add in a couple small mashed bananas if desired, if you are using syrup in place of brown sugar then use only pancake syrup not maple syrup and add it in with the wet ingredients, servings are only estimated.
- 3 cups all-purpose flour
- 4 -6 tablespoons brown sugar (or use pancake syrup or white sugar)
- 3 1⁄4 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon (optional or to taste)
- 3 cups buttermilk
- 1⁄2 cup half-and-half cream (or use milk)
- 3 large eggs
- 6 tablespoons melted butter
- oil (for frying)
- In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon.
- In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined.
- Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin).
- Pour about 1/4-cup onto a pre-heated greased griddle of frypan.
- Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).
These were yummy!!
AMAZING! We have made these twice, first by the recipe the second time we added chocolate chips. Both times they were super fluffy and delicious!
Thank you for posting!!
I was originally looking for a maple pancake recipe that used real maple syrup for OAMC use when I saw this one...I thought I might be able to substitute maple syrup for pancake syrup it called for, but it doesn't work...Additionally, there was also an overpowering taste of the baking powder and the salt...The pancakes also scorched very easily...SO on a 2nd attempt I took the chance and followed the recipe...This time the batter was watery-thin and while the pancakes rose a little, they weren't 'fluffy' neither in appearance nor texture...I think I need to call it a day on this one...I just don't see myself using it again...I'm sorry :-(