In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and sugar (if using), ensuring no lumps remain.

In a separate bowl, beat the egg lightly and add milk, melted butter, and vanilla extract, whisking until smooth.

Gently fold the wet ingredients into the dry ingredients until just combined, with a thick yet pourable batter.

Preheat a non-stick skillet over medium-low heat for 2-3 minutes, adding a pat of butter or oil.

Pour about 1/3 cup of batter onto the skillet, cooking until bubbles form and edges are set, about 2-3 minutes.

Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown.

Serve immediately with butter, maple syrup, or preferred toppings.