- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup 2% milk
- 2 tablespoons canola oil
- 1 tablespoon maple syrup
- Additional maple syrup
- In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup. Yield: 6 pancakes.
Reviews for Maple Pancakes
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"These pancakes were a hit! My kids were asking for seconds and thirds as soon as they came off the griddle! The texture is perfect. They are light and fluffy and cook well. We like our pancakes thinner so these were perfect. I could not taste the maple syrup. We didn't have real maple syrup so I had to use the maple flavored pancake syrup. I will definitely try these again when I buy some real maple syrup to see if I can taste the maple flavor."
"I strongly dislike the taste of maple syrup - my wife loves it.She *loved* this recipe ... I made it but could not eat it .."
"Very good recipe."
"The pancakes tasted good but adding the maple syrup made it so sweet. I personally don't like this flavour but without the syrup the rest of the recipe tastes wonderful!"
"If you like light, thin and golden pancakes you will love this recipe! The light stacked pancakes have a hint of maple flavor and aren't overly sweet. With the addition of soft butter and maple syrup these were eaten up quickly!"