In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.

In a separate bowl, thoroughly whisk 1 1/2 cups low-fat milk, 2 large eggs, 2 1/2 tablespoons unsalted butter (melted), and 3/4 teaspoon pure vanilla extract until the mixture is smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined; it’s okay if the batter remains slightly lumpy. Do not overmix.

Heat a nonstick skillet over medium heat and lightly grease the surface with cooking spray or additional butter.

For each pancake, pour about 1 tablespoon of batter onto the preheated skillet, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes.

Flip each pancake and cook the other side until golden brown, about 1 minute. Adjust heat as needed so pancakes cook through without burning.

Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed. Serve warm with your preferred toppings such as fresh fruit, maple syrup, or powdered sugar.