There’s something about weekend mornings that just calls for pancakes. Not the kind from a box — I’m talking about golden, fluffy pancakes made from scratch, with warm butter melting on top and real Vermont maple syrup dripping down the sides.

I remember our first family trip to Vermont. We stayed in a tiny cabin with creaky wood floors and a little kitchen that smelled like coffee and firewood. One crisp morning, a local farmer brought over a jug of fresh maple syrup, and I swear — it changed the way I thought about pancakes forever.

Since then, I’ve been perfecting my homemade pancake recipe to live up to that moment. These are soft and fluffy with just the right amount of sweetness. And when you pour that amber maple syrup on top… well, breakfast becomes something kind of magical.

Ingredients for Vermont Maple Syrup Pancakes Recipe

• 1½ cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1¼ cups milk (or dairy-free alternative)

• 1 egg

• 3 tablespoons melted butter (plus more for the skillet)

• 1 teaspoon vanilla extract

• Real Vermont maple syrup, for serving

How to Make Vermont Maple Syrup Pancakes Recipe

1. Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. Whisk the wet ingredients. In another bowl, combine milk, egg, melted butter, and vanilla.

3. Combine and rest. Pour the wet mixture into the dry and stir gently until just combined. A few lumps are totally fine! Let the batter rest for 5–10 minutes.

4. Heat and cook. Warm a nonstick skillet or griddle over medium heat and melt a little butter. Pour ¼ cup batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

5. Serve warm. Stack them high and pour over that beautiful Vermont maple syrup.

Sarah’s Simple Tips

• Don’t overmix. It’s the #1 tip for fluffy pancakes. Stir just until there’s no dry flour visible.

• Make-ahead option: Mix the dry ingredients the night before and add the wet in the morning.

• Add-ins: Want to level up? Try folding in blueberries, chopped pecans, or a pinch of cinnamon.

Flavorful Conclusion

These pancakes are more than just breakfast — they’re a slow, cozy moment in a busy week. Whether you’re making them for your kids, your partner, or just yourself, they’re the kind of recipe that feels like a hug. And with a generous pour of Vermont maple syrup, every bite is pure comfort.

Nutrition (per 2 pancakes):

Calories: 280
Fat: 10g
Saturated Fat: 5g
Carbohydrates: 40g
Sugar: 8g
Protein: 6g
Sodium: 320mg