1. Prep the dry ingredients:
   In a large bowl, whisk together the flour, baking powder, salt, and sugar.

2. Mix the wet ingredients:
   In another bowl, beat the egg, then add the milk, melted butter/oil, and vanilla. Whisk until smooth.

3. Combine gently:
   Pour the wet mixture into the dry ingredients. Stir just until combined—a few lumps are okay! Overmixing = tough pancakes.

4. Rest the batter (secret tip!):
   Let the batter sit for 5–10 minutes while you preheat your griddle or pan. This ensures fluffy results.

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5. 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.

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6. 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! 😊