I've mentioned before that maple pancakes are the one breakfast both twins agree on, and that they're half the reason this blog has the name it does. What I haven't told you is where those Sunday pancakes started. My dad made pancakes every Christmas morning when I was a kid, always with real maple syrup warmed in a little saucepan on the back burner. He passed away before the twins were born, and when I made these pancakes last Christmas for the first time with our own babies at the table, I cried into the batter a little. Then I kept going, because the pancakes weren't going to flip themselves.
This year Theo and June are twenty months old, and they're finally old enough to actually eat pancakes instead of just smushing them. I'm probably going to cry again. It's fine. It's tradition.
Why these pancakes are a little different
My dad's secret, which he was very proud of, was putting maple syrup into the batter itself instead of sugar. It makes the pancakes taste faintly of maple all the way through and gives the edges a lovely golden color. He also used buttermilk, which makes them thick and fluffy. I've kept both of those things and changed almost nothing else, except I now make a half batch without syrup in the batter for tiny people who don't need the extra sweetness.
Ingredients (makes about 14 medium pancakes)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups buttermilk (or 2 cups milk with 2 tablespoons lemon juice, left to sit 5 minutes)
- 2 large eggs
- 3 tablespoons real maple syrup, plus more warmed for serving
- 4 tablespoons butter, melted and slightly cooled, plus more for the pan
- 1 teaspoon vanilla extract
Steps
- Mix the dry ingredients the night before. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a big bowl, cover it, and leave it on the counter. This is my number one tip for Christmas morning with little kids. Future you will be grateful.
- Whisk the wet ingredients. In the morning, whisk the buttermilk, eggs, maple syrup, melted butter, and vanilla in a separate bowl or a large measuring cup.
- Combine gently. Pour the wet into the dry and stir with a spatula just until there are no big streaks of flour. The batter should be thick and lumpy. Overmixing makes flat, rubbery pancakes. Let it rest 5 to 10 minutes while the pan heats.
- Heat the pan. Use a griddle or large skillet over medium-low heat. Brush with a little butter. The maple in the batter makes these brown faster than regular pancakes, so resist the urge to crank the heat.
- Cook. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden.
- Keep warm. Put finished pancakes on a baking sheet in a 200°F oven while you cook the rest.
- Warm the syrup. Gently heat some maple syrup in a small saucepan. This is the step my dad never skipped, and neither do I.
Making them for toddlers
For Theo and June, I cook two or three small silver-dollar pancakes before I add the syrup to the batter, basically a plain version. I cut them into strips, which are easier for little hands, and serve them with a spoonful of plain yogurt for dipping and some sliced banana. They still get a tiny drizzle of warm syrup on top, because it's Christmas and I'm not a monster.
You can also stir a handful of mashed banana or blueberries into a small portion of batter. Just remember to check with your pediatrician about any foods you're still introducing.
How Christmas morning actually goes
I'd love to tell you it's all calm and cozy. Here's the real schedule from last year: twins up at 6:10. Presents opened by 6:25, mostly by Dan and me while the kids ate wrapping paper. Pancakes started at 7:00. First batch burned because June needed a diaper change mid-flip. Second batch perfect. Dan ate six. I ate three standing up and one sitting down.
This year my mom is coming over from San Jose early, so there'll be one more adult and one more set of hands. She's in charge of coffee and of reminding me that my dad burned the first batch every single year too.
Make-ahead and leftovers
Leftover pancakes freeze really well. Cool them completely, stack them with squares of parchment in between, and freeze in a zip-top bag for up to two months. Reheat in the toaster. On a hectic weekday morning in January, pulling out a Christmas pancake feels like a little gift from past me.
Whatever your Christmas morning looks like, I hope there's something warm on the stove and someone you love at the table. Even if they're throwing banana at the dog.
