Japanese Fluffy Pancakes with Bisquick

In a mixing bowl, whisk together Bisquick pancake mix, milk, eggs, sugar, vanilla extract, and baking powder until just combined. Be careful not to overmix; some lumps are okay.

Preheat a non-stick skillet or griddle over low heat. Lightly grease it with unsalted butter.

Using a 1/4 cup measuring cup, pour the batter onto the skillet. You can use a ring mold if you desire a more uniform shape.

Cover the skillet with a lid and cook for 4-5 minutes until the edges appear set and small bubbles form on the surface.

Gently flip the pancakes using a spatula and cook for an additional 4-5 minutes, covered. The pancakes should rise and be fluffy.

Once cooked, remove from the skillet and keep warm. Repeat with the remaining batter, adding more butter as needed.

Stack the pancakes on a plate, dust with powdered sugar, and serve with maple syrup.