Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Add wet ingredients: Pour in the milk (and optional egg, vanilla, and melted butter if using). Stir gently until just combined – a few lumps are totally okay! Don’t overmix, or your pancakes won’t be as fluffy.
Rest the batter (optional but worth it): Let the batter sit for 5–10 minutes while you preheat your pan. This helps activate the baking powder.
Cook: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter per pancake. Cook until bubbles form and the edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
Serve hot: Stack ’em high with your favorite toppings—maple syrup, fresh fruit, butter, whipped cream, or even a drizzle of chocolate sauce!
