Buttermilk Pancakes With Homemade Maple Syrup Recipe

Name: Buttermilk Pancakes With Homemade Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon sugar; 1 cup buttermilk; 2 tablespoons vegetable oil; 1 cup water; 2 cups sugar; ½ teaspoon maple flavoring

Servings: persons

1 egg
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
1 cup buttermilk
2 tablespoons vegetable oil
1 cup water
2 cups sugar
½ teaspoon maple flavoring

1
Beat egg.
2
Combine flour, baking powder, soda, salt, andsugar; add to egg.
3
Add buttermilk and oil, beating until mixture is smooth.
4
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.
5
turn pancakes when tops are covered with bubbles, and edges look cooked.
6
Maple Syrup:.
7
Bring water to a boil in a 1 quart saucepan, add sugar and maple flavoring, stir to dissolve.
8
Cook 1-2 minutes, stir constantly.
9
Remove from heat.
10
Leftover syrup can be stored in fridge.
11
2 cups syrup.

1021

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Buttermilk Pancakes With Homemade Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Pancakes With Homemade Maple Syrup

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