1-First Step: Mise en place and dry mix Measure out all ingredients. Spoon flour lightly into the measuring cup and level it off instead of packing it down. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons aluminum-free baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar. Create a shallow well in the center of the dry mix; this makes it easier to combine wet ingredients without overworking the batter.

2-Second Step: Combine the wet ingredients Into the well add 1 1/4 cups milk, 1 egg, 3 tablespoons melted butter (or neutral oil), and 2 teaspoons vanilla extract. Use a fork to break up the egg and stir the liquids together until uniform. This helps the egg integrate smoothly and keeps lumps out of the batter.

3-Third Step: Fold, do not overmix Gently incorporate the dry ingredients into the wet, drawing flour from the edges inward. Stir only until the mixture is just combined. Small lumps are fine. Overmixing develops gluten and makes pancakes dense instead of fluffy. The batter should be thick, similar to brownie batter. If it looks too thick to pour, thin with up to 2 tablespoons milk. If too loose, fold in 1 to 2 tablespoons flour and let rest 5 minutes.

4-Fourth Step: Preheat the pan and test Preheat a non-stick griddle or skillet over medium heat for 2 to 3 minutes. Lightly grease the hot surface with butter, oil, or cooking spray. Avoid letting butter brown, since it can make the pan too hot or add a burnt flavor. Scoop 1/4 cup batter per pancake onto the hot surface. The batter is thick and will not spread much; gently spread with the back of the spoon if you want a wider pancake.

5-Fifth Step: Cook to golden, then flip Cook each pancake about 2 minutes on the first side, watching for bubbles forming across the surface and edges setting. Flip once and cook another 1 to 2 minutes until the second side is golden. Do not press down with a spatula; pressing pushes out air and flattens the pancake. If the outside browns too fast while the inside is undercooked, lower the heat slightly.

6-Final Step: Keep warm and serve Transfer finished pancakes to a 200°F oven to keep warm while you finish the batch. Stack and serve with syrup, fruit, yogurt, nut butter, or any preferred topping. For a crowd, keep stacks covered with a clean towel in the warm oven. Total time from mixing to plated pancakes is roughly 15 minutes: prep 5 minutes, cook about 10 minutes.