In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined and lump-free.

In a separate bowl, mix milk, egg, melted butter, and vanilla extract (optional) until smooth.

Gradually pour the wet mixture into the dry. Stir gently until just combined—the batter should remain slightly lumpy. Don’t overmix.

Heat a non-stick skillet or griddle over medium heat. Lightly butter the surface. Pour 1/4 cup of batter for each pancake.

When bubbles form and edges look set (about 2–3 minutes), flip. Cook the other side for 1–2 minutes until golden brown.

Stack on a plate and top with maple syrup, butter, berries, or whipped cream. Serve immediately.