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

Create a well in the center and pour in the milk, melted butter, eggs, and vanilla extract.

Lightly whisk the mixture until no dry streaks remain. It’s alright if a few lumps linger—avoid overmixing for tender pancakes.

Allow the batter to sit for 5 minutes so the baking powder can activate and create extra fluff.

Preheat your nonstick griddle or skillet over medium heat (around 350°F). Test the surface by flicking a drop of water; if it sizzles, you're ready.

Use a 3-4 tablespoon cookie scoop to portion out the batter into neat circles on the griddle.

Cook until small bubbles appear around the edges and the surface starts to set, then gently flip. Cook for another 1–2 minutes until golden and perfectly set through the center.

Serve immediately, or if needed, keep warm in a single layer in a 170°F oven.