In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.

In a separate bowl, combine the wet ingredients: egg, milk, vanilla extract, and melted butter. Whisk until smooth.

Gently fold the wet mixture into the dry ingredients until just combined, leaving some lumps.

Allow the batter to rest for 5 to 10 minutes at room temperature to activate the baking powder.

Heat a non-stick skillet over low-medium heat, greasing it with oil. Pour a quarter-cup of batter for each pancake.

Cook for 2-3 minutes until bubbles form; flip and cook for another 1-2 minutes until golden brown.

Serve immediately with toppings such as syrup, berries, or whipped cream.