1-First Step: Dry ingredients In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt. Whisk until the mixture is uniform and any lumps from the flour are broken up. This gives even leavening and a consistent crumb.

2-Second Step: Wet ingredients In a separate bowl, combine 1 1/2 cups milk, 2 large eggs, 4 tablespoons butter (melted), and 1 teaspoon vanilla extract. Whisk until the yolks and whites are well blended and the butter is incorporated.

3-Third Step: Combine batter Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are fine; over-mixing will activate gluten and make pancakes chewy. The batter should be pourable but not water-thin.

4-Fourth Step: Prepare the pan Generously coat an 11×17-inch rimmed baking sheet with cooking spray; line with parchment paper if the baking sheet is older or scratched. Pour the batter onto the baking sheet, spreading it evenly with a rubber spatula or by tapping the pan on the counter until the batter reaches the edges and is level.

5-Fifth Step: Add toppings and divide Visually divide the batter into four equal sections and add desired toppings in each section. Try blueberries in one quarter, sliced strawberries in another, chocolate chips in a third, and a swirl of peanut butter and fruit jam in the last. Avoid heavy layers of wet fruit that could make the pancake soggy.

6-Final Step: Bake and serve Bake in the oven for 18 to 20 minutes or until golden brown and the top springs back when lightly pressed. Allow to cool slightly then slice into eight portions or smaller if preferred. Serve warm with syrup and extra toppings as desired. Total time is about 30 minutes, including 10 minutes preparation and 20 minutes baking.