Instructions:

1. Mix dry ingredients:

   • In a large bowl, whisk together flour, sugar, baking powder, and salt.

2. Mix wet ingredients:

   • In another bowl, whisk together milk, egg, melted butter, and vanilla extract.

3. Combine:

   • Pour the wet ingredients into the dry ingredients.

   • Stir gently until just combined — a few lumps are fine. Don’t overmix, or the pancakes won’t be fluffy.

4. Preheat and grease pan:

   • Heat a non-stick skillet or griddle over medium heat and lightly butter it.

5. Cook pancakes:

   • Pour 1/4 cup of batter per pancake onto the pan.

   • Cook until bubbles form on the surface and edges look set (about 2 minutes).

   • Flip and cook another 1–2 minutes until golden and cooked through.

6. Serve warm:

   • Stack and top with butter, maple syrup, fresh fruit, or whipped cream.

✅ Tips for Extra Fluffiness:

• Let the batter rest for 5–10 minutes before cooking.

• Use buttermilk instead of milk for extra tang and lift.

• Separate the egg, beat the white to soft peaks, and fold it in last for maximum fluff.