In a bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

In another bowl, whisk together the milk, egg, and melted butter. Add a splash of vanilla extract if desired.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are okay.

Let the pancake batter rest for 5 to 10 minutes to help activate the baking powder.

Preheat a nonstick pan over medium heat and add a bit of butter. The pan is ready when the butter sizzles.

Pour about 1/4 cup of batter for each pancake into the pan.

Cook each pancake for 2 to 3 minutes until bubbles form on the surface and the edges are set. Flip and cook the other side for another 2 to 3 minutes until golden brown.

Repeat with remaining batter, adding more butter to the pan as needed.

Serve warm with butter, maple syrup, and optional toppings such as berries or chocolate chips.