Alright, let’s get started! Grab a big bowl and whisk together the flour, baking powder, sugar, and salt. Give it a good mix so everything’s happy together.
In another bowl (or a big measuring cup if you’re like me and hate extra dishes), whisk the milk, egg, melted butter, and vanilla if you’re using it. It’ll smell amazing already!
Pour the wet stuff into the dry stuff. Stir it gently with a spoon or whisk—just until it’s combined. Lumps are totally fine; they’re like little hugs from the batter. Don’t overmix, or you’ll lose that fluffiness!
Heat up a skillet or griddle over medium heat. Add a little pat of butter and let it melt—smells like heaven, right? Spread it around so the pancakes don’t stick.
Scoop about 1/4 cup of batter for each pancake onto the skillet. Wait for those bubbles to pop up on top (takes about 2-3 minutes), then flip ‘em. The first side should be golden brown and gorgeous.
Cook the other side for another minute or two until it’s just as golden. Keep going until you’ve used all the batter—stack ‘em high on a plate as you go!
Serve ‘em warm with whatever you love—maple syrup, fresh berries, a dollop of whipped cream, or just a big smear of butter. Dig in and enjoy the fluffy goodness!