Start by gathering all your ingredients. It helps to measure them out beforehand. This way, you won’t be scrambling around looking for an ingredient mid-recipe.

In a small bowl, combine the warm milk (make sure it’s not too hot; you don’t want to kill the yeast) and the yeast with the granulated sugar. Let it sit for about five minutes until it becomes frothy. This shows that the yeast is alive and ready to work its magic.

In a large bowl, whisk together the beaten egg, vanilla extract, and canola oil. Then add the frothy milk and yeast mixture. Stir until combined.

In another bowl, mix the flour, baking powder, cinnamon, and salt. Slowly incorporate the dry ingredients into the wet mixture. Remember, do not overmix; some lumps should remain. This will create tender pancakes.

Cover the bowl with a clean towel or plastic wrap. Let the batter sit at room temperature for about 30-60 minutes. This step ensures the pancakes will be fluffy and full of air pockets.

Preheat a non-stick skillet or griddle over medium heat. Once hot, ladle about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface (usually about 2-3 minutes), then flip and cook for an additional 1-2 minutes until golden brown.

Remove the pancakes from the skillet and keep them warm in an oven set at low heat. Serve the pancakes with your preferred toppings—maple syrup, fresh fruit, yogurt—the choices are endless!