I absolutely love starting my mornings with a stack of these fluffy pancakes! They’re soft, buttery, and so easy to make. When I drizzle warm maple syrup over them, it feels like a little celebration on my plate. Whether it’s a lazy weekend or a busy weekday morning, these pancakes always hit the spot and make me smile.

Why I Love These Pancakes

These pancakes are so comforting! The batter is simple, but the result is magical—fluffy, golden pancakes that taste like a treat from a café. I love making them for my family; it’s such a cozy way to start the day together.

What You Need to Make Fluffy Pancakes with Maple Syrup

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter (plus extra for the pan)
Maple syrup (for serving)

How to Make Fluffy Pancakes with Maple Syrup

I like to start by whisking the flour, baking powder, salt, and sugar in a big bowl. It’s super quick!
In another bowl, I beat the egg and mix in the milk and melted butter.
Then, I combine the wet and dry ingredients. Don’t worry if it’s a bit lumpy—that’s totally fine!
Heat a non-stick pan, add some butter, and pour a ladle of batter onto the pan. Cook until bubbles appear, then flip and cook the other side.
Serve warm with maple syrup. Trust me, you’re going to love them!

More Recipes:

Perfect for Any Day

Whether it’s a quiet breakfast at home or a big brunch with friends, these pancakes fit right in. They’re easy to dress up with toppings like fresh fruit, whipped cream, or even chocolate chips if you’re feeling fancy!

Fun Variations to Try

You can get creative with these pancakes! Add a handful of blueberries or chocolate chips to the batter for an extra treat. Sometimes, I mix cinnamon into the batter for a cozy twist or top the pancakes with sliced bananas and a drizzle of honey. The possibilities are endless!

FAQs for Fluffy Pancakes with Maple Syrup

How can I make my pancakes fluffier?

To make your pancakes extra fluffy, don’t overmix the batter. A few lumps are okay! Also, ensure your baking powder is fresh—it’s what helps the pancakes rise.

Can I use a different type of flour?

Yes, you can try whole wheat flour for a nuttier taste or gluten-free flour for a gluten-free version. Just keep in mind the texture might be slightly different.

What’s the best way to store leftover pancakes?

If you have leftovers (which rarely happens for me!), store them in an airtight container in the fridge for up to 3 days. You can also freeze them by layering parchment paper between each pancake.

Can I make these pancakes without eggs?

Yes! You can substitute the egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).

What are some alternative toppings to maple syrup?

You can try honey, agave syrup, fresh fruit, nut butter, or even a dollop of whipped cream. Sometimes, I use a sprinkle of powdered sugar for a simple touch.

Can I prepare the batter in advance?

I wouldn’t recommend it. The baking powder starts working as soon as it’s mixed with the wet ingredients, so it’s best to cook the pancakes right away for the fluffiest results.