March in Northeast Ohio marks maple season, a short window when days begin to warm but nights stay cold enough for sap to run through our maple trees. It’s one of our region’s quieter traditions, and if you’re lucky enough to see it firsthand, you’ll spot buckets hanging from maples, steam drifting from sugar shacks, and catch the scent of warm maple syrup in the air. Just when winter feels like it might linger a little too long, maple season arrives as a reminder that spring isn’t far off. To celebrate, here’s a collection of maple-inspired recipes — some savory, some sweet — that bring the comfort of the season straight into your kitchen.
Fluffy Pancakes
These pancakes are from our old “Joy of Cooking” cookbook and have become a staple in our home. They come together quickly with trusted pantry staples and cook up light and fluffy.
Here’s what you need:
1½ cups all-purpose flour
3 tablespoons granulated sugar
1¾ teaspoons baking powder
1 teaspoon salt
1½ cups milk (whole milk works best)
3 tablespoons unsalted butter, melted
2 large eggs
½ teaspoon vanilla
Here’s what you do:
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
In a separate bowl, mix together the milk, melted butter, eggs and vanilla until smooth.
Make a small well in the dry ingredients and pour in the wet ingredients. Gently whisk until just combined.
Heat a lightly oiled or buttered griddle or large skillet over medium-high heat.
Scoop about ¼ cup of batter onto the griddle for each pancake.
Cook for 2 to 3 minutes, until bubbles form on top and the edges look set. Flip and cook until golden brown on the other side.
Repeat with remaining batter. You may need to grease the griddle between batches. Serve warm with maple syrup.
Maple-Dijon Roasted Chicken Legs
This maple-Dijon roasted chicken is simple and flavorful. The savory, sweet and tangy sauce is so good you’ll want to dip everything on your plate into it.
Here’s what you need:
½ cup maple syrup
½ cup Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
3 bone-in, skin-on chicken legs (about 2 pounds)
A sprinkling of salt and pepper (about ¼-½ tsp of each)
Here’s what you do:
Preheat the oven to 425°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
Pat the chicken legs dry with paper towels and trim any excess skin and fat. Season with salt and pepper and place in the baking dish.
In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar and soy sauce until smooth.
Pour the maple-Dijon mixture over and around the chicken. Arrange chicken skin-side up, spaced evenly.
Roast for about 20 minutes, then carefully spoon some of the sauce from the pan over the chicken to baste it.
Return to the oven and continue roasting for another 15 to 25 minutes, until browned and cooked through. The internal temperature should reach at least 165°F.
Maple Roasted Sweet Potatoes & Carrots with Dates
Sweet and cozy: The Medjool dates get soft and caramel-like in the oven, and everything pairs perfectly with the maple-Dijon chicken or any roasted protein you’re making this time of year.
Here’s what you need:
2 cups chopped sweet potatoes and carrots, cut into 1-inch cubes
3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
5 Medjool dates, pitted and chopped (about ¼ cup)
Here’s what you do:
Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and spray with non-stick cooking spray.
Spread the sweet potatoes and carrots on the baking sheet in a single layer and roast for 20 minutes. While they roast, stir together the maple syrup and cinnamon in a small bowl.
After 20 minutes, remove the pan from the oven and drizzle the maple-cinnamon mixture over the vegetables. Stir until everything is well coated and spread the mixture back into an even layer. Sprinkle the chopped Medjool dates over the top.
Return to the oven and bake for another 5 to 10 minutes, depending on how caramelized you like your vegetables. Stir halfway through so they cook evenly.
Transfer to a serving bowl or platter and serve warm.
Maple Glazed Scones
Crumbly, lightly sweet and finished with a glossy maple glaze, these scones are perfect for breakfast, brunch
or an afternoon pick-me-up.
Here’s what you need:
For the scones:
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 egg
¼ cup whole milk
1 teaspoon maple extract
For the maple glaze:
¼ cup unsalted butter
¼ cup pure maple syrup
2 tablespoons whole milk
1 teaspoon maple extract
1 1⁄3 cups powdered sugar
Optional: cinnamon sugar for sprinkling or diced pecans
Here’s what you do:
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Toss butter pieces in the flour mixture to coat. Cut in butter with a fork and mix until the mixture looks like fine crumbs. You will have crumbs the size of peas and that’s OK!
In a separate bowl, beat the egg. Mix in milk and maple extract. Add to dry ingredients and mix until just blended, using your hands to knead the dough until it comes together.
On a lightly floured surface, roll the dough into a ball and flatten into a circle about ¾-1 inch high. Cut into 8 wedges and place onto the prepared baking sheet.
Bake for 17 to 20 minutes, until firm and lightly browned. Cool on a wire rack.
While scones cool, make the glaze. In a microwave-safe bowl, melt butter (about 30 seconds). Add maple syrup and microwave for an additional 10 seconds. Whisk in whole milk, maple extract, and powdered sugar about ¼ cup at a time until smooth.
Let glaze cool for 3-5 minutes. Then, either drizzle over cooled scones or dip scones into glaze. Immediately sprinkle with cinnamon sugar and/or diced pecans.
Maple Pecan Triangles
If you love the taste of pecan pie, this recipe is for you. These shortbread treats are topped with a sweet maple-pecan layer.
Here’s what you need:
For the shortbread crust:
1 cup all-purpose flour
1⁄3 cup packed brown sugar
½ cup butter, softened to room temperature
For the maple pecan topping:
1 large egg
1⁄3 cup packed brown sugar
3 tablespoons pure maple syrup
1 teaspoon maple extract
½ cup chopped pecans
Here’s what you do:
Preheat the oven to 350°F.
In the bowl of a stand mixer, combine flour, 1⁄3 cup brown sugar and softened butter. Mix on medium speed until a dough forms.
Press dough into an 8×8-inch baking pan lined with parchment paper.
Bake for about 20 minutes or until the crust is golden brown.
While the crust is baking, whisk egg, remaining1⁄3 cup brown sugar, maple syrup and maple extract in a bowl.
As soon as the crust comes out of the oven, pour mixture over the hot crust, sprinkle pecans on top, and return to the oven. Bake for an additional 12-15 minutes, or until the topping is set.
Cool completely. When cooled, cut into 9 squares, then cut each square diagonally to make 18 triangles.
Chewy Maple Bars
These soft, chewy bars are packed with rich maple flavor and finished with a sweet maple glaze.
Here’s what you need:
For the bars:
2 1⁄3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened to room temperature
1 cup packed dark brown sugar
1 large egg, at room temperature
1⁄3 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon maple extract
For the maple icing:
2 tablespoons unsalted butter
1⁄3 cup pure maple syrup
1 cup powdered sugar
pinch of salt, to taste
Here’s what you do:
Preheat the oven to 350°F. Grease a 9×9-inch baking pan and set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed until light and creamy, about 3 minutes.
Add the egg and mix until combined. Scrape down the sides as needed.
Add maple syrup, vanilla and maple extract. Mix until smooth.
On low speed, add the dry ingredients about 1⁄3 at a time, mixing until just combined after each addition.
Spread the dough evenly into the prepared pan.
Bake for 25 to 30 minutes, until the edges are set and the center looks baked through.
While the bars cool, make the icing. In a microwave-safe bowl, melt butter (about 30 seconds). Add maple syrup and microwave for 10 more seconds. Whisk in powdered sugar and a pinch of salt until smooth.
Drizzle icing over cooled bars and let it set for about 1 hour.
Once the icing has set, cut into 9 squares, then cut each square diagonally to make 18 triangles.