Marie's Best Pancakes

The maple syrup goes IN the batter. That’s the trick behind Marie’s pancakes. Most recipes save the syrup for the top of the stack, but here a tablespoon gets whisked into the mix alongside the vanilla, giving every bite a faint caramel sweetness before you even reach for the bottle.

Buttermilk does the other half of the work. The acid reacts with the baking soda for big airy bubbles, while a teaspoon of baking powder adds backup lift, so these stack tall and fluffy without going dense by pancake number five. Vegetable shortening folds in for a soft, tender crumb. Heat the griddle slowly while you mix the batter so it’s evenly hot when the first ladle hits.

Flip when the surface bubbles open and the edges look set. Stack high, butter generously, and yes, drizzle more maple syrup on top.

Kitchen Tips

• Don’t overmix once the flour goes in. A few lumps are fine. Too much stirring develops gluten and turns pancakes chewy.
• Test the griddle with a drop of water. It should sizzle and skitter, not sit there.
• No buttermilk? Stir 1 tablespoon vinegar or lemon juice into a cup of milk and let it sit 5 minutes.
• Keep finished pancakes warm in a 200°F (95°C) oven on a wire rack so they stay crisp at the edges.

Variations

• Fold fresh blueberries or chopped pecans onto each pancake right after the batter hits the griddle.
• Swap half the flour for whole wheat for nuttier flavor and more chew.