Canadian Pancakes with Maple Syrup (Pancakes with Maple Syrup)
Pancakes with Maple Syrup Say it: PAN-cakes with MAY-pul SIH-rup
Fluffy buttermilk pancakes drenched in pure Canadian maple syrup are a beloved national breakfast. Across Canada, especially in maple-producing provinces like Quebec and Ontario, families enjoy them on weekends and during sugar shack season in early spring. The pancakes are light and tender with slightly crisp edges, while the syrup adds a rich, caramel-like sweetness that defines the dish.
Canadian Pancakes with Maple Syrup (Pancakes with Maple Syrup)
Pancakes with Maple Syrup
Pronounced PAN-cakes with MAY-pul SIH-rup
- Serves
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, beat the eggs, then whisk in the buttermilk, oil or melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter should be thick and slightly lumpy; do not overmix.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
Scoop 1/4 cup (60 ml) of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook until the second side is golden brown, another 1-2 minutes. Repeat with remaining batter, greasing the pan as needed.
Stack the warm pancakes on plates and generously drizzle with pure maple syrup. Serve immediately.
Regional variants
Some Canadian cooks add blueberries or chocolate chips to the batter. In Quebec, pancakes are often served at sugar shacks alongside pork sausages and baked beans.
Cook's notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
- Use real maple syrup, not pancake syrup, for authentic Canadian flavor.
Serve with
Crisp bacon or breakfast sausages, fresh fruit, and strong coffee or tea.
Make ahead and storage
Pancakes can be made ahead and refrigerated up to 2 days or frozen up to 1 month. Reheat in a toaster or low oven until warm.
