Step 1

Preheat a large (approximately 20x12 inch) electric griddle over medium heat (350°F). While the griddle is preheating, make the fluffy pancake batter.

Step 2

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda and salt. Form a slight well in the center of the bowl of dry ingredients.

Step 3

To a small bowl whisk together the whole milk, large egg, vanilla extract and 3 tablespoons melted unsalted butter until the egg has been fully incorporated with the other ingredients.

Step 4

Pour the wet ingredients into the well of dry ingredients and stir just until combined and no large dry pockets remain. A few lumps in the batter is fine as you do not want to overmix the pancake batter or your pancakes will not cook up as light and fluffy.

Step 5

Lightly coat the preheated griddle with the remaining 1 tablespoon of melted butter, spreading it evenly with a heat-safe pastry brush.

Step 6

Using a medium (approximately ¼ cup or 2 inch diameter) cookie scoop, scoop out a level portion of fluffy pancake batter and place onto the preheated, and buttered, griddle. Repeat until all the batter has been placed onto the griddle. The pancake batter portions should be placed approximately 1 ½ inches apart. A large griddle should easily fit 8-10 pancakes.

Step 7

Cook the fluffy pancakes for 3-4 minutes, or until bubbles start to form around the edges and center of the pancakes, then gently flip the pancakes and cook another 2-3 minutes on the second side. Repeat steps 6 and 7 if needed to cook any remaining pancake batter.

Step 8

Remove the fluffy pancakes from the griddle and place onto a large clean plate.

Step 9

To serve, you can stack 2-3 pancakes onto a plate and add a pat of butter to the pancakes with a drizzle of maple syrup. You can serve them with a side of fresh berries as well if desired.