About this recipe

Fluffy, golden-edged pancakes made from scratch with a simple batter that comes together in minutes. These classic breakfast staples are light on the inside with just the right amount of lift from baking powder, a touch of vanilla for warmth, and a hint of sweetness. They freeze beautifully, making them perfect for busy mornings — just pop them in the toaster straight from the freezer.

Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined. Make a well in the center.

2. 2

   In a separate small mixing bowl, whisk together the milk, eggs, melted butter, vanilla extract, and maple syrup (if using). Pour the wet ingredients into the well of the dry ingredients and stir gently with a spatula or whisk until just combined — a few lumps are perfectly fine. Do not overmix, as this will make the pancakes tough. Let the batter rest for 5 minutes.

3. 3

   Heat a non-stick skillet or griddle over ^[medium heat]. Add a small pat of butter and swirl to coat. Once the butter is foamy, reduce heat to ^[medium-low]. Pour approximately ¼ cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

4. 4

   Flip each pancake and cook for another 1–2 minutes until golden brown on the bottom and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter to the pan as needed.

5. 5

   Serve immediately with maple syrup and fresh berries, or allow to cool completely on a wire rack before freezing. To freeze, layer cooled pancakes between sheets of parchment paper and seal in a Ziploc bag or airtight container for up to 2 months. Reheat directly in the toaster oven or microwave from frozen.