In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, combine the whole milk, egg, melted unsalted butter, and vanilla extract. Whisk until smooth and creamy.

Gently fold the wet ingredients into the dry mixture, ensuring small lumps remain for fluffy texture.

Transfer the batter into a piping bag or squeeze bottle for easy pancake shaping.

Warm a nonstick skillet over medium heat and lightly grease it with butter.

Squeeze small dollops of batter (about 1/2 inch wide) onto the skillet, leaving space between them.

Cook for 1-2 minutes until bubbles form, then flip gently and cook for another minute until golden brown.

Continue with remaining batter, greasing the skillet as needed.

Serve warm in a bowl with favorite toppings.