Step 1: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, salt, and sugar. Ensure they are well combined.
Step 2: In a separate medium bowl, whisk together the wet ingredients: milk, egg, melted butter, and vanilla extract. Whisk until thoroughly combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are completely normal and even desired! Overmixing will develop the gluten in the flour, leading to tough pancakes instead of fluffy ones.
Step 4: Let the batter rest for 5-10 minutes. This resting period allows the gluten to relax and the baking powder to start working, leading to an even fluffier outcome. Use this time to heat your griddle.
Step 5: Heat a lightly oiled or buttered griddle or non-stick pan over medium heat. Test the temperature by flicking a few drops of water onto the surface; they should sizzle and evaporate immediately.
Step 6: Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancake and the edges look set. Don’t press down on the pancakes while they cook, as this will deflate them.
Step 7: Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Remove from the griddle and serve immediately, or keep warm on a plate in a low oven (around 200°F / 95°C) while you finish cooking the rest.