In a large bowl, whisk together the 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a second bowl, whisk the 1 3/4 cups milk, egg, 3 tbsp melted butter, and 1 tsp vanilla until smooth. Pour the wet ingredients into the dry and stir gently until just combined, even if a few lumps remain.

Heat a nonstick griddle or skillet over medium heat and lightly grease it with butter. Drop about 1 tablespoon of batter per pancake, working in batches. Cook until bubbles break the surface and edges look set, 1 to 2 minutes, then flip and cook another minute until golden on both sides.

Fill small bowls with toppings like berries, chocolate chips, sliced bananas, and warm maple syrup. Arrange the warm pancakes on a platter and serve with the topping bowls.