Maple Vanilla Pancakes

My kids are always drawn to the cozy, feel that pancakes bring. From the crack of fresh eggs to the warm scent of maple syrup rising from the griddle, they know a special breakfast is coming. They love watching the batter bubble, eagerly awaiting the first golden flip. These Maple Vanilla Pancakes are more than just a morning meal—they’re a tradition that fills the house with warmth, love, and laughter, the perfect start to a simple, wholesome day on the homestead.

• 1 cup flour (all-purpose or King Arthur gluten-free)
• 1 tablespoon baking powder
• 2 eggs
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/4 teaspoon salt
• 1 tablespoon butter (melted)

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. In a separate bowl, beat the eggs. Then add the milk, maple syrup, vanilla extract, and melted butter. Whisk until well combined.

3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; avoid over-mixing.

4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter.

5. Pour 1/4 cup of batter onto the skillet or griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.

Serve warm with extra maple syrup, fresh fruit, or your favorite toppings