fluffy pancakes from scratch

2 tbsp butter
or more :)
1 1/2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
3/4 tsp salt
1 1/4 cups milk
4 tbsp butter
1 large egg
1 tsp vanilla extract
avocado oil
syrup/honey/jam and/or powdered sugar
We found this basic pancake recipe online and it turned out delicious! We usually prepare these on the weekend. Cool any leftovers to room temp, then store in the freezer for quick and easy breakfasts during the week. We usually warm them in the toaster or in a non-stick skillet until heated through and slightly crisp.
The night before, soften butter for smearing on the finished pancakes.
Whisk the flour, sugar, salt, and baking powder together in a medium mixing bowl.
Preheat the cast iron skillet. For our stove, the sweet spot for pancakes seems to be somewhere in between medium and medium-low heat.
In a medium measuring glass, warm the milk to 90-100°F.
In a small measuring glass, melt the butter in the microwave.
Whisk the butter into the warm milk along with the egg and vanilla extract.
Create a well in the flour mixture, then pour the milk mixture into it. Taking care not to over-mix, stir with a fork just until large clumps of flour disappear into the liquid. Small lumps are OK.
Brush the cast iron skillet with avocado oil. Pour in 1/4 cup portions of batter and let it spread on its own to create a circle. Or carefully pour it out in the shape of Mickey Mouse. Cook until bubbles appear and pop on the surface.
Flip and cook until cooked through in the middle, about 1-2 minutes. Smear with softened butter while still warm, then serve immediately with toppings such as syrup, honey, jam, or powdered sugar.