Fluffy Vanilla Breakfast Pancakes

Instructions

1. Combine the dry ingredients. In a bowl, mix the flour, sugar, baking powder, and salt thoroughly. Break up any clumps in the flour for a smoother batter, ensuring the leavening agents distribute evenly so the pancakes rise consistently.
2. Whisk the wet ingredients. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the melted butter is warm, not hot, so it blends smoothly without cooking the egg.
3. Bring the batter together. Pour the wet mixture into the dry ingredients and gently stir until just combined. A few small lumps are perfectly fine. Avoid overmixing, which can make the pancakes dense instead of fluffy.
4. Heat the pan. Warm a nonstick pan or griddle over medium heat. Lightly grease the surface with a thin layer of butter, letting it melt and coat the pan evenly without burning.
5. Cook the pancakes. Pour about 1/4 cup of batter for each pancake, leaving space between them as they spread. Cook until small bubbles form on the surface and the edges begin to set. This signals the perfect time to flip.
6. Flip and finish. Carefully flip each pancake and cook until the second side is golden brown, with the centers fully cooked and soft. Adjust the heat as needed to prevent overbrowning.

Serving