Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no clumps and the dry ingredients are well combined.
Step 2: In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. The batter should be slightly lumpy; do not overmix, as this will lead to tough pancakes. A few lumps are perfectly fine for this fluffy pancake recipe.
Step 4: Let the batter rest for 5-10 minutes at room temperature. This allows the gluten to relax and the baking powder to activate, contributing to a lighter, fluffier pancake.
Step 5: Heat a lightly greased griddle or large non-stick skillet over medium-low heat. Test the heat by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s ready.
Step 6: Pour about ¼ cup of batter per pancake onto the hot griddle. Leave some space between each pancake.
Step 7: Cook for 2-3 minutes per side, or until golden brown. You’ll know it’s time to flip when bubbles start to appear on the surface of the pancake and the edges look set.
Step 8: Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
Step 9: Transfer cooked pancakes to a plate. If making a large batch, you can keep them warm in a preheated oven (around 200°F / 95°C) while you cook the remaining batter.
Step 10: Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream. Enjoy your perfect pancake recipe!