Crispy and Fluffy Pancakes

In a large bowl, combine the all-purpose flour, baking powder, sugar, and salt.

In a separate bowl, whisk together the milk, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients, then add the melted butter.

Gently fold the batter with a spatula until just combined. Do not overmix; a few lumps are fine.

To make the syrup, melt butter in a small saucepan over medium heat.

Add the maple syrup and lemon zest to the melted butter and warm through.

Heat a griddle or large non-stick pan over medium heat. Melt a pat of butter on the surface.

Once the butter is lightly browned, ladle the pancake batter onto the hot griddle to your desired size.

Cook for 2-3 minutes, until the edges look crispy and bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.

Stack the finished pancakes on a plate and generously pour the warm lemon maple syrup over the top before serving.