Original Recipe

Measure and sift dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the whole milk with the eggs until homogenous. Whisk in the melted unsalted butter and vanilla extract.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. The batter should be slightly thick but pourable; if too thick, add up to 2 tablespoons (30 ml) additional milk.

Preheat skillet

Place a 10–12 inch nonstick or cast-iron skillet over medium heat for 3–4 minutes. Add 1 teaspoon of the vegetable oil or butter and swirl to coat the pan. Maintain a medium to medium-low heat so pancakes cook through without burning.

Cook pancakes

For each pancake, pour about 1/4 cup of batter into the skillet, leaving space between each. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the other side until golden brown, another 1–2 minutes. Repeat, adding more oil or butter to the pan as needed.

Serve

Stack pancakes on a plate, spoon warmed maple syrup over the top, and garnish with fresh berries or sliced fruit. Dust with powdered sugar if desired and serve immediately.

Storage

Leftover pancakes can be cooled in a single layer, then refrigerated in an airtight container for up to 3 days or frozen between layers of parchment in a freezer bag for up to 2 months. Reheat gently in a toaster or oven at 350°F (175°C) until warmed through.