In another bowl, beat the egg, then add the milk, melted butter/oil, and vanilla. Whisk until smooth.
Combine gently:
Pour the wet mixture into the dry ingredients. Stir just until combined—a few lumps are okay! Overmixing = tough pancakes.
Rest the batter (secret tip!):
Let the batter sit for 5–10 minutes while you preheat your griddle or pan. This ensures fluffy results.
Cook to perfection:
Heat a nonstick pan or griddle over medium-low heat (or 375°F for electric). Lightly grease with butter or oil.
Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set (~2–3 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm:
Stack high with maple syrup, fresh fruit, whipped cream, or your favorite toppings!
Pro Tips
Extra fluffy? Separate the egg—beat the white to soft peaks and fold it in last!
Crispy edges? Use butter in the pan.
Keep warm? Place cooked pancakes on a baking sheet in a 200°F oven while finishing batches.
Enjoy your cloud-like pancakes! 
