• 2 cups all-purpose flour (for a lighter texture, you can substitute half with cake flour)
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
• 2 large eggs, at room temperature
• 1/3 cup unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1/2 cup pure maple syrup (preferably Grade A amber for best flavor)
• 1 cup powdered sugar (for the glaze)
• Optional: 1/4 teaspoon ground cinnamon (for a subtle warmth in the glaze)

Growing up, my grandmother often stressed the importance of using real maple syrup—never the imitation kind. It’s those little touches that turn a simple recipe into a family favorite. If you want a dairy-free version, almond milk or oat milk works wonderfully in place of buttermilk, and coconut oil can substitute the butter.