In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix and set aside.
In a separate medium bowl, combine the milk, egg, melted (but not hot) butter, and vanilla (and optional pumpkin).
Add the flour mixture to the wet mixture and mix until combined and no flour streaks or lumps show. Do not overmix. Allow mixture to sit undisturbed for 6-8 minutes.
Lightly spray a large non-stick pan or griddle with avocado oil. Heat it over medium-low heat. Once the pan is heated (2 minutes), use a 1/4 measuring cup to scoop the batter onto the pan. Do not overcrowd the pancakes. Work in batches.
Cook for 2-3 minutes on one side and then gently flip the pancake to cook the other side. The pancake is ready to flip when the batter starts bubbling, and the pancake batter is set (not runny). Cook each side until lightly golden brown.
Serve immediately and top with your favorite pancake toppers (syrup, fresh fruit, powdered sugar) or enjoy as is!
Tips to ensure a fluffy result:Do not overmix the batter. Mix just enough to incorporate the flour and get out the lumps. The batter should be thick and creamy, not runny or excessively thick.Let it rest. Allow the batter to rest for 6-8 minutes after mixing and before cooking. This will allow for an airy pancake. Do not skip this step.Use fresh baking powder. Make sure your baking powder is fresh. Baking powder lasts about 9 months. You can tell it's good by mixing a scoop of it with water. If it fizzes, it's good, if not, it's time to get new baking powder.Be gentle. Flip pancakes gently, and do not flatten the pancake by pressing down on it. Allow it to fluff up.Do not rush the cooking process. Low and slow wins the race. Cook on medium-low, exercise patience, and flip only when ready.For evenly sized pancakes, use a 1/4 cup measuring cup to scoop and portion the batter.The pumpkin add-in is optional and will slightly change the texture of your pancakes. They will still turn out fluffy, but they'll also become intensely moist.Add nuts, dried fruits, chocolate chips, blueberries, or whatever you like to the batter. These pancakes are very forgiving. It's why I call them my no-fail pancakes.If you make this recipe and love it, please give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ review!