Fluffy Grilled Classic Pancakes with Maple Syrup
Enjoy these easy-to-make classic American pancakes grilled to golden perfection, topped with pure maple syrup for a delightful breakfast treat.
Ingredients
Check ingredients as you go.
- Batter
- Wet Ingredients
- To Serve
Let’s make it
Batter
In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, granulated sugar, and salt until well combined.
Wet Ingredients
In another bowl, beat the eggs and then add the milk and melted butter, stirring until fully incorporated.
Mixing
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Do not overmix; the batter should have some small lumps.
Grilling
Preheat a non-stick grill pan or outdoor grill set to medium heat. Lightly brush the grilling surface with melted butter to prevent sticking.
Grilling
Pour 1/4 cup of batter onto the grill surface for each pancake. Cook for about 2 to 3 minutes until bubbles appear on the surface and edges look set, then carefully flip with a spatula.
Grilling
Cook for an additional 2 minutes on the second side, until golden brown and cooked through. Repeat with remaining batter, adding butter to the grill surface as needed.
To Serve
Serve the pancakes warm, drizzled generously with pure maple syrup to taste.
Tips & notes
For fluffier pancakes, be careful not to overmix the batter; small lumps are fine. Keep cooked pancakes warm in a low oven if making in batches. Use a non-stick grill pan or well-oiled grill plate for easy flipping.
Saving it for later
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
Reheating
Reheat pancakes in a non-stick skillet over medium heat or in a toaster oven until warm throughout. Avoid microwaving to keep texture crisp and fluffy.
