In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt.
In a separate bowl or jug, whisk together the eggs, milk, vanilla extract, and maple syrup and milk.
Pour the wet ingredients into the dry ingredients and gently stir until combined. The pancake batter should be slightly lumpy batter as this makes a huge difference when creating fluffier pancakes.
Allow the batter rests for 10-15 minutes.
Warm a pan over medium-low heat. I use butter to help the pancakes not stick.
Pour about 1/4 cup of batter onto the pan for each perfect pancake and cook for 1-2 minutes until some bubbles appear across the top surface and the edges begin to set.
For perfectly round, uniform pancakes, use a cookie cutter.
Flip carefully and cook the other side until golden pancakes form.
Stack the pancakes and serve with a drizzle of maple syrup and fruit of your choice!
