Simple Fluffy Pancakes

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.

Create a well in the center of the dry ingredients and pour in the wet mixture; gently fold until just combined. Small lumps are okay—do not over‑mix.

Cover the batter with a clean towel and let it rest for 5 minutes to allow the baking powder to activate.

Heat a non‑stick skillet or griddle over medium heat (about 350°F / 350°F) and lightly coat with a thin layer of butter or oil.

Pour ¼‑cup of batter onto the hot surface for each pancake, spacing them apart.

Cook until bubbles form on the surface and the edges look set, about 2‑3 minutes, then flip carefully.

Continue cooking the other side for another 1‑2 minutes, until golden brown.

Transfer cooked pancakes to a warm plate; keep covered to stay warm while finishing the batch.

Serve the pancakes stacked, topped with maple syrup, fresh fruit, or your favorite garnish.