In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt. Create a well in the center of the dry ingredients, then add 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Mix gently until just combined, ensuring not to overmix; small lumps are perfectly fine for the fluffiest pancakes.

Preheat a non-stick griddle or frying pan over medium heat, about 350°F. Lightly grease the surface with a teaspoon of butter or a splash of oil. After heating for a few minutes, test the temperature by flicking a few drops of water onto the griddle—if they sizzle and evaporate, it’s ready for the batter!

Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them out evenly. Cook until bubbles form on the surface and the edges appear set, around 2-3 minutes. Gently flip the pancakes using a spatula and cook for an additional 1-2 minutes until the underside is golden brown.

As you cook the remaining pancakes, keep the finished ones warm by placing them on a baking sheet in a 200°F oven. This will ensure they remain fluffy while you cook the entire batch. Once all pancakes are cooked, stack them high on a plate and serve with your favorite toppings like maple syrup, fresh fruit, or whipped cream for an irresistible breakfast treat!