Instructions
Step 1: In a large mixing 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 it 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 look 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 with maple syrup and fresh berries on top.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, place pancakes in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag for up to 2 months.
Reheat pancakes in the microwave for 20 to 30 seconds, in a toaster, or in a skillet over low heat until warmed through.
For the best texture, avoid overheating the pancakes during reheating.
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