In a large mixing bowl, combine the Aunt Jemima pancake mix, the milk, melted butter (or oil), the egg, and add in the vanilla extract and a pinch of salt. Use a whisk to mix until the batter is smooth and lump-free. Remember, a few small lumps won’t hurt—just don’t overdo it! Let the batter sit for about 2 minutes. This gives it the chance to thicken a little and ensures fluffy pancakes.

While your batter is resting, get a non-stick skillet or griddle, and heat it over medium heat. Once it’s hot enough (a test drop of water should sizzle), add a small amount of butter or oil to the surface. This greasing helps in achieving a golden color while preventing the pancakes from sticking.

Using a ¼ cup measuring cup, pour batter onto your warm, greased skillet, creating individual pancakes. Make sure to give them a little space, as they’ll expand as they cook. Allow the first side to cook for about two minutes, watching for those tell-tale bubbles appearing on the surface and the edges looking somewhat dry. Flip with care; the pancakes should look golden brown.

Once flipped, let them cook for another minute or so until they're equally golden brown on the other side. Transfer them to a warm plate and cover them lightly with foil to keep warm while you repeat the process with the remaining batter.