Take a large mixing bowl. Add flour, sugar, baking powder and salt. Whisk everything together until well combined. This helps distribute ingredients evenly. A good dry mix creates soft and fluffy pancakes later when wet ingredients are added.

In another bowl, add milk, egg, melted butter, and vanilla extract. Whisk until smooth and well blended. The mixture should look creamy and slightly frothy. This wet mixture adds moisture and flavor to the pancake batter.

Pour the wet mixture into the dry ingredients slowly. Stir gently using a whisk or spoon. Do not overmix the batter. A few small lumps are fine. Overmixing can make pancakes dense instead of light and fluffy.

Place a non-stick pan or griddle over medium heat. Lightly grease it with butter or oil. Wait until the surface is hot but not smoking. A properly heated pan helps pancakes cook evenly and develop a golden color.

Pour a small ladle of batter onto the pan. Cook until bubbles form on top. Flip carefully using a spatula. Cook the other side until golden brown. Repeat this process until all batter is used.

Remove pancakes from the pan and stack them on a plate. Add butter, syrup, or fruit on top. Serve immediately while warm. Fresh pancakes taste soft, fluffy, and full of classic diner-style flavor.