In a large bowl, sift together the flour, baking powder, salt, and sugar. Create a well in the center and add the milk, egg, melted butter, and vanilla extract if desired. Lightly beat the egg with a fork, then gradually incorporate the flour from the edges of the bowl until just combined and mostly smooth. Avoid over-mixing, as this can lead to tough pancakes.

Heat a non-stick griddle or large pan over medium-high heat. Grease the surface with butter or cooking spray. If using an electric griddle, set the temperature between 300-350°F.

Pour ¼ cup of pancake batter onto the hot griddle. Cook for about 2 minutes until the edges set and bubbles form on the surface. Avoid pressing down on the pancakes after flipping to prevent dense and undercooked pancakes. Cook for another minute on the other side.

Transfer the cooked pancakes to a plate and keep them warm while you finish cooking the remaining batter. You can place them in a warm oven (around 200°F) to keep them warm without cooking further.

Serve the pancakes on a plate, topped with your favorite syrups and toppings. For a delightful twist, consider adding blueberries, chocolate chips, or sliced bananas to the batter before cooking.