Is this a mashup or what? Guys, it’s kind of the best of breakfast all smashed together and ready to settle the kids’ debate over donuts or pancakes for Saturday morning breakfast. We’ve NEVER gone out for donuts for breakfast. Once in a blue moon we’ve had donuts as a little special treat, but that’s it. Until we discovered the Lehi Bakery in Lehi, Utah. We found out that we definitely do really enjoy a good donut. And now we really enjoy maple bar pancakes.
Maple bars are kind of the best donut ever, right? Don’t you dare give me that cake donut or cream filled chocolate frosting donut. I want a maple bar, and yes I do eat it like a 2 year old by first eating the edges and then diving in to the amazing maple glazed deliciousness. Oh, but don’t forget my darling the apple fritter. I tried my first and my gosh it is good!
And what the heck was I thinking by writing this post at 10 pm? I’m dying for a donut now!! Get out them #fatpants folks because this is the best maple bar glaze recipe (the secret is in the butter) and I kid you not, your taste buds wont be able to decide if you’re eating a pancake or donut.
Why Are My Pancakes Flat?
Flat pancakes are caused by overcooking and improper preparation of the batter.
Don not over mix your pancake batter!
Stir your batter until the dry and wet ingredients are just incorporated, that means just until the flour streaks have disappeared.
There will still be little lumps of flour in the batter.
If you over mix, your pancakes will be flat and chewy.
You should not turn your pancakes over as soon as you see bubbles.
You should flip when those bubbles pop and form holes that stay open on the surface of the pancake.
Can Pancakes be Reheated?
Pancakes are as good as new when reheated properly.
The microwave in not the best way to reheat pancakes, as they may become mushy.
Stove top often makes them crusty or over cooked.
Lay the pancakes on a baking sheet and cover with foil.
Heat in 350 degree oven for about 8-10 minutes.
Can Pancake Batter be Reused?
Traditional pancake batter can be refrigerated in an airtight container for up to 2 days.
It may separate a little but can be gently whisked together again.
More PANCAKES Recipes:
- Homemade Pancakes (using Buttermilk!)
- Meyer Lemon Pancakes
- White Chocolate Blueberry Pancakes
- Cinnamon Burst Pancakes
- Whole Wheat Buttermilk Pancakes
- Glazed Donuts Pancakes
- Melt in Your Mouth Whole Wheat Pumpkin Pie Pancakes
- Easy Chocolate Chip Pancakes Recipe
- Brown Sugar Peach Pancakes
- Carrot Cake Pancakes
- Healthy Wild Blueberry Cottage Cheese Pancakes
- Skinny Strawberry Shortcake Gluten Free Pancakes
- Melt in Your Mouth Sour Cream Pancakes
- Blueberry Pecan Pancakes
- All our SWEET BREAKFAST RECIPES here!
Maple Bar Pancakes
Maple Bar Pancakes
- 1/4 Cup Butter, melted
- 1 1/2 Cups Powdered Sugar
- 1/2 Teaspoon Maple Extract
- 1/4 Cup Whole Milk
- 1 Teaspoon Vanilla
- 1 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Cinnamon
- 2 Cups Flour, sifted
- 2 Tablespoons Sugar
- 2 Large Eggs, slightly whisked
- 2 Cups Buttermilk
- 2 Tablespoons Butter, unsalted and melted
For the glaze
- In a bowl, whisk together the butter, powdered sugar, maple, milk and vanilla until smooth.
- Set aside.
For the pancakes
- preheat a griddle to medium heat.
- in a medium bowl, whisk together the salt, baking powder, baking soda, cinnamon, flour and sugar.
- in a separate bowl, whisk together the eggs and buttermilk.
- drizzle in the butter as you continue to whisk.
- switch to a wooden spoon and make a well in the middle of the dry ingredients.
- pour in the wet ingredients and stir until almost completely combined. please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
- butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
- Pour glaze over each pancake and serve.
- I like to let mine cool just for a moment so the glaze doesn't melt right off.
White Chocolate Blueberry Pancakes
Erin @ Miss Scrambled Egg
I used to make maple syrup in high school. We had a sugar shack and my friends and I would take turns measuring the percentage of sugar in the sap. Such a fun activity! My mom still works in the district and she just picked up some freshly made syrup. I can’t wait to try these pancakes. ;D
That is so lucky!! I wish I could pick up some too!
A friend of ours is actually boiling sap and making maple syrup as I type this. Hopefully he will share some of it with us.
Seriously? That is awesome!