Heat the griddle (or non-stick skillet) to medium-high.
In a bowl, add all the dry ingredients and whisk to blend.
In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
Start by making one pancake as a test-batch to ensure your heat is accurate. Use a 1/4- to 1/3-cup scoop to ladle the batter onto a buttered griddle.
Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. The center should dome and bounce back when touched. If the pancake turns dark too quickly, turn the heat down. Continue with the remaining batter.
Servings: This recipe makes 10 medium pancakes. A serving size is 2-3 pancakes. You can easily double or triple the recipe if needed.Thick Batter? If your batter thickens too much, add 1-2 tablespoons of milk to thin it just enough to pour.