Add the flour, sugar and baking powder to a large bowl and whisk to combine. Then add the milk and vanilla and mix until combined, without over mixing.
Heat your non stick griddle over medium heat and once hot, ladle your batter to make pancakes that are approx. 4 inches in diameter. Cook for about 3-5 minutes until several bubbles form on top. Then flip and cook the other side for another 3-5 minutes until cooked through.
Serve with maple syrup or fresh fruit and enjoy.
Video
Notes
Do not over mix your pancake batter. If there are a few lumps, that's perfectly okay. Don't be tempted to mix until perfectly smooth as this may alter the texture of your pancakes.Preheat your pan or griddle. It should be hot before pouring your pancake batter to prevent sticking and for even cooking.Use medium heat to cook your pancakes. Although your pan should be hot, that doesn't mean you should use high heat. This may result in uneven cooking, with crisp outsides and mushy middles.Flip your pancakes ONCE. Bubbles will appear on the surface of your pancakes soon after cooking, but wait until there are several bubbles and your pancake has cooked for at least 3-4 minutes before flipping. Flipping too often can cause them to deflate and lose their wonderful fluffiness.These pancakes also work well with whole wheat flour. They will be slightly less fluffy, but still delicious.Pancakes taste best when freshly made, but you may refrigerate leftovers and reheat in the toaster to enjoy within 1-2 days. You may also freeze these and reheat in the toaster from frozen.