Gather ingredients: all-purpose flour, baking powder, baking soda, salt, sugar, eggs, milk, melted butter (or neutral oil), vanilla extract (optional)
Whisk together dry ingredients in a bowl: flour, baking powder, baking soda, salt, sugar
Whisk together wet ingredients in a separate bowl: eggs, milk, melted butter, vanilla (optional)
Pour wet ingredients into dry ingredients
Whisk just until combined (small lumps are fine)
Let batter rest 5–10 minutes (optional)
Heat a nonstick skillet or griddle over medium heat and lightly grease
Pour about 1/4 cup batter per pancake onto the skillet
Cook until bubbles form on top and edges look set, about 2–3 minutes
Flip and cook until golden brown on the other side, about 1–2 minutes
Serve hot
Optional add-ins: chocolate chips, blueberries, cinnamon (mix into batter after combining wet and dry)
Optional substitutions: buttermilk for milk (use same amount), melted coconut oil for butter