In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, egg, melted butter, and vanilla extract. Break up the egg first with a fork, then mix it with the liquid ingredients, and then combine it with the flour, working from the outside of the bowl in, until just combined and mostly smooth. Stop mixing when you no longer see flour to avoid chewy pancakes.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. If you grease it with butter and it browns, the surface is too hot.

Immediately, pour ¼ cup of batter onto the greased surface. This batter doesn't spread, so use the back of a spoon or the scoop to shape it. Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time.

Remove the cooked pancakes from the pan and repeat the process with the remaining batter, serving the pancakes as you go or keeping them warm on a sheet pan in a 200F oven.

Plate a few pancakes on a plate, top with your favorite toppings and syrups.