Instructions

• In a large bowl whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
• In a separate bowl whisk the large egg until blended. Add the warm whole milk, the melted unsalted butter, and the vanilla extract; whisk until the wet ingredients are combined.
• Pour the wet mixture into the dry ingredients. Whisk gently until the batter is just combined and no large dry streaks remain—small lumps are fine. Do not overmix.
• Heat a skillet or griddle over medium heat until hot. Lightly brush the cooking surface with some of the melted unsalted butter.
• Use a 1/4-cup measuring cup to pour portions of batter onto the skillet, leaving space between pancakes. If needed, use the back of the cup to nudge each portion into a round shape.
• Cook until bubbles appear on the surface and the edges look set and slightly dry and the bottom is golden brown (about 3 minutes). Flip and cook the second side until golden brown and cooked through (about 2–3 minutes).
• Transfer pancakes to a plate and serve warm.