Before diving in, make sure you have all your ingredients at hand. You’ll want to work efficiently, and having everything organized is the key. Pull out your measuring cups, whisk, and any mixing bowls you’ll need.

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, white sugar, and salt. Sifting helps aerate the flour and ensures an even distribution of the baking powder and soda. This will make your pancakes rise nicely and become extra fluffy.

After sifting, make a well in the center of your dry ingredients. This is where the magic will happen. Into this well, pour in the milk, melted butter, the egg, and the vanilla extract.

Using a whisk, gently mix everything together until just combined. Keep in mind that a few lumps are perfectly fine. Over-mixing can lead to dense, tough pancakes—nobody wants that!

Now it’s time to heat up your griddle or frying pan over medium-high heat. Lightly grease it with butter or nonstick spray to prevent sticking. You’ll know it’s ready when a droplet of water sizzles on contact.

Using a measuring cup (about ¼ cup works well), pour the batter onto the griddle. Give each pancake some space to grow; they’ll spread a bit.

Let the pancakes cook until bubbles start to form on the surface and the edges appear dry—this should take about 2 to 3 minutes. Keep a close eye; you want them to be golden brown, but not burnt!

Once the first side is beautifully golden, it’s time to flip. Use a spatula to gently lift and turn the pancake over. Now let it cook for another 1 to 2 minutes until the second side is golden as well.

Repeat the pouring, cooking, and flipping process with the remaining batter. You can keep the finished pancakes warm in a low oven (around 200°F or 90°C) while you finish up the batch.

Serve the pancakes warm with your favorites—maple syrup, fruit, whipped cream, or a sprinkle of powdered sugar. Enjoy every bite!