01 - In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed.
02 - In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined and smooth.
03 - Pour the wet ingredients into the dry ingredients. Gently stir until just combined; the batter should remain slightly lumpy. Avoid overmixing to ensure fluffy results.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges appear set, about 2 minutes.
06 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches.
08 - Serve warm with maple syrup, fresh berries, whipped cream, or your preferred toppings.