In a large measuring cup, combine milk, melted butter, lightly beaten eggs, and vanilla extract. Whisk vigorously until thoroughly mixed.
In a large bowl, combine the all-purpose flour, Redpath® Granulated Sugar, baking powder, salt, and baking soda. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour and no lumps remain.
Pour the wet ingredients into the dry ingredients. With the whisk, fold until no flour streaks remain; do not overmix. Mixture will be slightly lumpy.
Set aside to rest for 5 minutes. Preheat a nonstick pan on medium-low to medium heat. If using an electric griddle, set to 375°F (191°C).
With a ladle, measure ¼ cup (60 ml) portions onto the ungreased, preheated nonstick pan allowing room for spreading.
Flip pancakes when the bubbles that have formed on top begin to pop and the bottoms are golden brown; approximately 2 to 3 minutes. Cook until the underside is also golden brown.
Serve warm pancakes dusted with Redpath® Icing Sugar, a pat of butter, pure maple syrup, jams, fruit purees, fresh summer berries (strawberries, blueberries, red or white currants, or raspberries), sliced bananas, whipped cream, sprinkled with granola, and/or alongside bacon or sausages.