Fluffy American pancakes served with crispy bacon strips and drizzled generously with rich maple syrup.
Preheat the oven to 200°F (95°C) to keep pancakes warm as you cook batches.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be slightly lumpy. Do not overmix.
Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Transfer cooked pancakes to a baking sheet and keep warm in the oven while you finish the remaining batter.
Meanwhile, cook the bacon strips in a separate skillet over medium-high heat until crispy, about 3-4 minutes per side. Drain on paper towels to remove excess grease.
Serve the pancakes stacked high, topped with crispy bacon and drizzle with maple syrup.
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