Instructions
Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles form on the surface and the edges begin to set, about 2 to 3 minutes.
Step 7: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Step 8: Transfer the pancakes to a plate and repeat with the remaining batter.
Step 9: Serve warm topped with butter and generously drizzled with maple syrup.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze pancakes in a single layer before stacking them in a freezer-safe bag for up to 2 months.
Reheat pancakes in the microwave for 20 to 30 seconds or warm them in a toaster for crisp edges.
Keep pancakes covered while reheating to prevent them from drying out.
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