Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour.

Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Mixing these ingredients separately helps them combine more thoroughly when added to the dry ingredients.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to dense pancakes.

Heat Your Pan: Heat a lightly oiled griddle or frying pan over medium heat. A non-stick pan works well for this recipe. To check if the pan is hot enough, sprinkle a few drops of water on it—if they sizzle and evaporate, the pan is ready.

Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges start to look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.

Serve and Enjoy: Serve your pancakes warm with your favorite toppings. Options include maple syrup, butter, fresh fruit, whipped cream, or chocolate chips.