Fluffy pancakes, sans-buttermilk

So. It’s a Sunday afternoon and you realize that you are hungry. You have not had lunch yet. Ah…the thought occurs to you: pancakes are a typical Sunday thing! Hmmm…let’s have a roommate Sunday pancake lunch.
Problem—no buttermilk. Unfortunate, because buttermilk adds that…something that makes pancakes so wonderful. Fluffy, moist buttermilk pancakes.
Well…these pancakes don’t call for buttermilk!
I didn’t like them as much as my usual buttermilk pancake recipe, as I thought they were too fluffy (yes, it is possible) and too salty (even though I do like salty…Fiona’s thought was that they would be biscuits if you put them in a different form. Well.) and maybe even too dry (which wouldn’t have been a problem had we been in possession of maple syrup. Sigh. College student larders…)
So I made a few changes to the recipe…

Fluffy pancakes
(These made plenty for five very hungry people. So…I would say that if you stretched it, you could probably serve 6-8 people with this recipe.)

3 cups all-purpose flour
1 1/2 Tablespoons baking powder
1 teaspoon salt
3 tablespoons white sugar
1/4 cup and 2 tablespoons butter, melted
2 eggs
2 2/3 cups milk
1-2 teaspoons vanilla
cooking

Sift together flour, baking powder, salt, and sugar in a large bowl.

Whisk in melted butter, egg, vanilla, and milk until combined. Let batter rest for 5 minutes.

Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.