Few breakfasts feel as satisfying as a stack of fluffy pancakes covered in warm syrup. Their soft, light texture and sweet topping make each bite feel comforting and simple. They work just as well for a slow weekend breakfast as they do for a quick weekday treat. With only a few basic ingredients, you can make them whenever you like. This makes Pancakes with syrup recipe a reliable favorite for any morning.
Ingredients of Pancakes with syrup recipe with Quantities
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup (120 g) |
| Baking powder | 2 tsp |
| Sugar | 2 tbsp |
| Salt | 1/4 tsp |
| Milk | 3/4 cup (180 ml) |
| Egg | 1 large |
| Butter (melted) | 2 tbsp |
| Vanilla extract | 1 tsp |
| Cooking oil or butter | For greasing the pan |
| Maple syrup or honey | For serving |
Ingredients of Pancakes with syrup recipe with pictures
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Egg
- Butter (melted)
- Vanilla extract
- Cooking oil or butter (for greasing)
- Maple syrup or honey
Step by Step Pancakes with syrup recipe
Step 1 – Prepare the Batter
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Give it a quick whisk so the dry ingredients are evenly blended.
Step 2 – Mix Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Step 3 – Combine Wet and Dry Mixtures
Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are fine—overmixing can make pancakes dense.
Step 4 – Cook the Pancakes
Heat a non-stick skillet over medium heat. Lightly grease it with oil or butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2 minutes. Flip and cook for another 1–2 minutes until golden brown.
Step 5 – Serve and Enjoy
Stack the pancakes on a plate, drizzle generously with maple syrup, and serve warm.
Tips & Variations
- Add Fruit: Mix in blueberries, banana slices, or strawberries for extra flavor.
- For Extra Fluffiness: Replace half of the milk with buttermilk.
- Flavor Twist: Add a pinch of cinnamon or nutmeg to the batter.
- Healthier Option: Use whole wheat flour and reduce sugar for a lighter version.
Serving Suggestions
Pancakes pair wonderfully with fresh fruit, whipped cream, or even a sprinkle of powdered sugar. For a more indulgent touch, add a knob of butter on top before drizzling the syrup.
Nutritional Information
| Nutrient | Per Serving (2 pancakes) |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 9 g |
FAQs about Pancakes with syrup Recipe
Q: Can I freeze pancakes?
A: Yes. Let them cool fully, place parchment paper between each one, and store them in an airtight bag. They keep well for about 2 months.
Q: How long can I store them in the fridge?
A: Keep them in an airtight container for up to 3 days. Reheat before eating.
Q: Can I make pancakes without eggs?
A: Yes. You can replace the egg with 1/4 cup unsweetened applesauce or mashed banana.
Q: What’s the best syrup to use?
A: Maple syrup is the classic choice, but honey, caramel, or berry syrup also taste great.
Conclusion
With their fluffy texture and sweet drizzle, pancakes with syrup are the kind of breakfast that never goes out of style. They’re quick to make, endlessly adaptable, and loved by both kids and adults. Whether you enjoy them plain, topped with fruit, or dressed up with a dollop of cream, they bring a little extra comfort to any morning. So, grab your skillet, whip up a batch, and start your day with a plate of pure happiness.