Ingredients
- 250 g all-purpose flour
- 30 ml maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 360 ml buttermilk
- 45 g melted butter, plus more for the pan
Method
- Whisk flour, baking powder, baking soda, and salt.
- Beat eggs, buttermilk, melted butter, and maple syrup; stir into the dry ingredients just until combined.
- Rest the batter for 5 minutes.
- Cook 60 ml portions on a buttered hot griddle until bubbles form, then turn and brown the second side.
- Serve warm with additional maple syrup.
Conversion and rationale
Original sweetener (classic version): 25 g white sugar
Conversion used: Use 30 ml maple syrup for 25 g sugar; reduce the buttermilk by 30 ml to balance the added liquid. No oven adjustment is needed.
Why Quebec maple syrup: Maple gives the familiar griddle cakes a rounded caramel note and keeps the sweetness tied to a local Quebec product. The swap also avoids refined white sugar without changing the tender texture.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →