My kids love pancakes for breakfast, but getting them to eat anything else in the morning is often a struggle. In our home, pancakes are a treat and a tradition, and the smell of them cooking instantly brightens the mood. They enjoy helping me pour the batter and flipping the smaller pancakes, which makes breakfast feel like a fun family activity.

There’s something so comforting about pancakes with butter and syrup. They are soft, fluffy, and golden, and when the warm butter melts into the syrup, it creates a sweet, indulgent breakfast that feels like a hug on a plate. I love how simple the ingredients are, yet the end result feels so special. Whether it’s a lazy weekend morning or a holiday breakfast, pancakes always make the table feel cozy and inviting.

I have made pancakes many times, and over the years I use fresh milk and real butter for the best flavor. Always mix the batter gently to keep the pancakes light and airy. I also make sure my pan is perfectly preheated so the pancakes cook evenly and get that perfect golden-brown color. A little patience goes a long way, and the results are always worth it.

You can serve pancakes stacked high with a pat of butter on top, some maple syrup drizzled over, and also with fresh fruits like strawberries, bananas, or blueberries. For an extra touch, a sprinkle of powdered sugar or a handful of chocolate chips makes them even more special. They pair beautifully with a warm cup of coffee or a glass of fresh orange juice.

Its Perfect For:

• Lazy weekend breakfasts when you have extra time
• Holiday mornings like Christmas or Easter brunch
• Kids’ sleepovers or birthday breakfast treats
• Quick comfort food when you need a pick-me-up
• Cozy mornings when it’s rainy or chilly outside

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted, plus extra for serving
• Maple syrup or pancake syrup, for serving

Kitchen Equipment You’ll Need

• Large mixing bowls for dry and wet ingredients
• Whisk or fork for combining ingredients
• Non-stick skillet or griddle for cooking pancakes
• Spatula for flipping pancakes carefully
• Measuring cups and spoons for accuracy
• Cooling rack or plate for stacking cooked pancakes
• Small saucepan if you like to warm syrup slightly

How to Make Pancakes with Butter and Syrup

Step 1

Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. Make sure there are no clumps, so your pancakes will be light and fluffy.

Step 2

Mix the wet ingredients: In a separate bowl or measuring cup, combine the milk, egg, and melted butter. Whisk until smooth and fully blended. Make a small well in the center of the dry ingredients, then slowly pour in the wet mixture while stirring gently. Mix just until combined—overmixing can make the pancakes tough. Some small lumps are okay.

Step 3

Heat the pan: Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or a touch of oil. To check if the pan is ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, it’s perfect for cooking.

Step 4

Cook the pancakes: Pour about 1/4 cup of batter onto the pan for each pancake. Allow them to cook undisturbed for 2–3 minutes, or until bubbles form on the surface and the edges start to look set. Carefully flip with a spatula and cook the other side for another 1–2 minutes, until golden brown and fully cooked through. Repeat with remaining batter, adding a little extra butter to the pan if needed.

Step 5

Serve: Stack the pancakes on a plate and top with slices of butter so it melts deliciously over the warm pancakes. Drizzle generously with maple syrup or your favorite pancake syrup. Serve immediately for the best flavor and texture, accompanied by fresh fruit or a dusting of powdered sugar if desired.

Tips for Perfect Pancakes

• Always preheat your pan; a hot pan ensures the pancakes cook evenly and turn golden without burning.
• Don’t overmix the batter; some lumps are okay. Overmixing makes pancakes dense and tough.
• Use real butter in the batter and for the pan for a richer, more flavorful taste.
• Let the batter rest for 5–10 minutes before cooking; it allows the flour to absorb liquids and creates fluffier pancakes.
• Pour the batter gently in the pan and cook on medium heat to avoid burning the outside while leaving the inside raw.
• Flip pancakes once bubbles appear on the surface and the edges look set; this keeps them soft and fluffy.
• Serve immediately or keep warm in a low oven while cooking the remaining pancakes to enjoy them all hot together.

Optional Ingredients

• Vanilla extract for extra flavor
• Cinnamon or nutmeg for a warm, spicy touch
• Chocolate chips for a sweet surprise inside
• Blueberries or raspberries mixed in the batter
• A pinch of salt in syrup to enhance flavor
• Whipped cream for extra indulgence on top

How to Serve Pancakes with Butter and Syrup

I like serving pancakes hot, right from the pan, stacked two or three high on a plate. I place a generous pat of butter on top so it slowly melts into every layer, making the pancakes rich and soft. Then I drizzle maple syrup evenly over the stack, letting it cascade down the sides for that perfect breakfast look and flavor.

I often set the pancakes in the center of the table so everyone can customize their own. Some like extra butter, some prefer more syrup, and others enjoy adding fresh fruit like strawberries, blueberries, or banana slices. Sometimes I sprinkle powdered sugar or even a few chocolate chips on top for a little indulgence, which also makes the breakfast visually appealing.

I also enjoy pairing pancakes with a warm drink. A cup of coffee, hot chocolate, or even tea complements the sweet, buttery flavors beautifully. For kids, I sometimes make little smiley faces or patterns with syrup, turning breakfast into a playful and fun family activity. I’ve found that adding a side of yogurt or a dollop of whipped cream elevates the experience, creating a full, cozy breakfast that everyone enjoys together.

Is Pancakes with Butter and Syrup Healthy?

Pancakes are indulgent and comforting, but they can be part of a balanced diet when enjoyed in moderation. Using whole milk or adding fruits can increase their nutritional value.

The butter and syrup add sweetness and richness, so it’s best to serve smaller portions if you’re watching sugar or fat intake. However, as a treat or weekend breakfast, pancakes are a delightful comfort food that everyone can enjoy.

Variations and Substitutions

• Banana Pancakes: Mash 1-2 ripe bananas into the batter for natural sweetness and soft texture. Top with extra slices and syrup for a fruity twist.
• Blueberry Pancakes: Fold fresh or frozen blueberries into the batter. Cook as usual and serve with syrup and extra berries for a colorful breakfast.
• Chocolate Chip Pancakes: Add chocolate chips to the batter before cooking. These melt slightly during cooking for gooey, chocolatey bites.
• Whole Wheat Pancakes: Substitute half or all of the flour with whole wheat flour. The pancakes are heartier and slightly nuttier in flavor.
• Gluten-Free Pancakes: Use a gluten-free flour blend. Cook carefully as they may brown faster and serve with your favorite syrup.
• Pumpkin Spice Pancakes: Add pumpkin puree and pumpkin pie spices to the batter. Perfect for fall mornings with cinnamon syrup.
• Vegan Pancakes: Replace eggs with flax eggs and milk with plant-based milk. Use coconut oil instead of butter for a dairy-free option.
• Savory Pancakes: Skip sugar and add herbs or cheese. Serve with butter and a savory topping for brunch variations.

How to Store, How to Reheat

Cooked pancakes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them individually with parchment paper between each pancake for up to a month. When ready to eat, simply thaw in the fridge or reheat directly.

To reheat, place pancakes on a baking sheet in a preheated oven at 350°F (175°C) for 5–7 minutes, or microwave one at a time for 20–30 seconds. Reheat gently to avoid drying them out. Serve with fresh butter and syrup to restore their softness and flavor.

Frequently Asked Questions About Pancakes with Butter and Syrup

Can I make pancakes ahead of time?
Yes! You can prepare the batter the night before and keep it in the fridge for up to 24 hours. You can also cook the pancakes in advance, then stack and cover them tightly with foil. Reheat them in a warm oven or microwave just before serving, and they’ll taste almost as fresh as new.

Why are my pancakes flat?
Flat pancakes are usually caused by overmixing the batter or using old baking powder. Make sure to mix gently until just combined and check that your leavening is fresh. Also, ensure your pan is hot enough before cooking—pancakes need immediate heat to puff up properly.

Can I use plant-based milk instead of regular milk?
Absolutely! Almond milk, oat milk, soy milk, or any plant-based milk works well. Keep in mind it may slightly change the texture or flavor, but pancakes will still cook perfectly and taste delicious. For richer flavor, a splash of non-dairy creamer can mimic full-fat milk.

How do I prevent pancakes from sticking to the pan?
Always preheat your non-stick skillet or griddle and lightly grease it with butter or oil. Avoid using too much fat, or the edges may fry instead of cook evenly. Flipping the pancake at the right moment—when bubbles appear and edges look set—also helps prevent sticking.

Pancakes with Butter and Syrup Recipe

Recipe by Maria MeyerCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Fluffy pancakes with butter and syrup are the ultimate comfort breakfast. Learn tips, variations, serving ideas, and how to make them perfectly golden and delicious every time.

Ingredients

• 1 1/2 cups all-purpose flour

• 3 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 1/4 cups milk

• 1 large egg

• 3 tablespoons unsalted butter, melted, plus extra for serving

• Maple syrup or pancake syrup, for serving

Directions

• Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. Make sure there are no clumps, so your pancakes will be light and fluffy.
• Mix the wet ingredients: In a separate bowl or measuring cup, combine the milk, egg, and melted butter. Whisk until smooth and fully blended. Make a small well in the center of the dry ingredients, then slowly pour in the wet mixture while stirring gently. Mix just until combined—overmixing can make the pancakes tough. Some small lumps are okay.
• Heat the pan: Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or a touch of oil. To check if the pan is ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, it’s perfect for cooking.
• Cook the pancakes: Pour about 1/4 cup of batter onto the pan for each pancake. Allow them to cook undisturbed for 2–3 minutes, or until bubbles form on the surface and the edges start to look set. Carefully flip with a spatula and cook the other side for another 1–2 minutes, until golden brown and fully cooked through. Repeat with remaining batter, adding a little extra butter to the pan if needed.
• Serve: Stack the pancakes on a plate and top with slices of butter so it melts deliciously over the warm pancakes. Drizzle generously with maple syrup or your favorite pancake syrup. Serve immediately for the best flavor and texture, accompanied by fresh fruit or a dusting of powdered sugar if desired.