1. In a medium bowl, whisk together the Jiffy Corn Muffin Mix, eggs, milk, melted butter, sugar, and vanilla extract until just combined. The batter will be a bit thicker than regular pancake batter, which is perfect for that cornbread texture.
2. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking.
3. Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Spread gently into a round shape using the back of a spoon if needed.
4. Cook for 2 to 3 minutes on one side, until bubbles begin to form on the surface and the edges look set. You’ll notice a warm golden color forming underneath.
5. Flip carefully using a spatula and cook for another 2 minutes on the other side, until golden brown and cooked through.
6. Transfer pancakes to a warm plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.
7. Serve immediately with your favorite toppings or keep warm in a low oven (around 200°F) until ready to eat.

From my experience, don’t overmix the batter—those little lumps are totally fine and help keep the pancakes tender. Also, patience is key; cooking them too quickly will result in a raw center, so medium heat is your friend here. I often remind my kids that good things take a little time, even if we’re in a hurry!