In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and aerated (about 20–30 seconds).

Mix wet ingredients

In a separate bowl or large liquid measuring cup whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogeneous.

Combine and rest

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined — small lumps are fine. Avoid overmixing. Let the batter rest for 5–10 minutes at room temperature to hydrate the flour and thicken slightly.

For cooking & serving

Heat the skillet

Place a nonstick or cast-iron skillet over medium heat and let it warm for 3–4 minutes. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil, swirling to coat the surface. Reduce heat to medium-low; the surface should be hot but not smoking. A drop of batter should sizzle gently when tested.

Cook hotcakes

Using a 1/4-cup measure (or ladle), pour batter onto the skillet, leaving space between pancakes. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully with a spatula and cook 1.5–2 minutes on the second side, until golden brown and cooked through. Adjust heat as needed so they brown evenly without burning. Repeat, wiping the skillet and adding a little more butter/oil if necessary, until all batter is used. Yields about 8 hotcakes (1/4-cup each).

Keep warm

If making multiple batches, transfer cooked hotcakes to a baking sheet and keep in a single layer in a 200°F (95°C) oven to stay warm while you finish cooking the rest.

Serve

Stack hotcakes on plates, top with fresh berries or banana slices, drizzle with maple syrup, and dust with powdered sugar if desired. Serve immediately.