NYTimes Fluffy Pancakes

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In another bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until well blended.

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. The batter may be slightly lumpy; do not overmix.

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.

Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter.