I make a lot of pancakes at my house for breakfast and brunch, and this recipe is the one I reach for time and time again whenever I want to please a crowd (or just my folks). It’s a classic pancake with an upgrade of clean, cool, sweet vanilla. Boxed pancake mix should be a thing of the past! This takes about 15 minutes to make, and cook (and that’s moving slowly!)! My dad thinks it has the perfect vanilla, buttery bite. So try it out!

1 ½ cups flour

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

2 teaspoons vanilla extract

1 egg

4 tablespoons butter (melted)

1 ¼ cup milk (more if you desire a thinner pancake)

1-2 tablespoons Cinnamon Apple Syrup (per pancake)

In a mixing bowl, thoroughly mix together the flour, baking powder, salt, and sugar.

Make a well in the middle of the dry ingredients. Add the vanilla, egg, milk, and melted butter. Whisk until everything is a smooth consistency.

Using a large ice cream scoop (or ¼ measuring cup), scoop the batter to a lightly buttered skillet or griddle over medium to medium-low heat. Cook for 2 minutes on one side, flip and cook for 2 minutes more.

Repeat for the rest of the batter.

Serve warm with cinnamon apple syrup.