1. Gather ingredients: flour, sugar, baking powder, salt, milk, egg, butter, and vanilla extract.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix until combined; some lumps are fine.
5. Let the batter rest for 5-10 minutes to allow it to thicken.
6. Preheat a non-stick pan or griddle over medium-low heat and lightly grease with butter or oil.
7. If the batter is too thick, add a small amount of milk to adjust the consistency so it pours smoothly.
8. Pour 1/4 cup of batter onto the pan for each pancake.
9. Cook until bubbles appear on the surface and the edges look dry, about 1-2 minutes.
10. Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
11. Transfer cooked pancakes to a warm oven set at 200°F to keep them warm.
12. Repeat with the remaining batter, greasing the pan as needed.
13. Serve warm with butter, maple syrup, fruit, or other favorite toppings.
14. Store leftovers in an airtight container in the fridge or freeze for up to 3 months.