Easy Pancakes with Self-Rising Flour

In a large mixing bowl, whisk together the self-rising flour and sugar until well combined.

In another bowl, beat the egg and then mix in the milk and vanilla extract until fully blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.

Fold in the melted butter until evenly distributed throughout the batter.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or additional butter.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Repeat with the remaining batter, greasing the skillet as needed. Keep the pancakes warm in a low oven while you finish the batch.