In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

In a separate cup, beat the egg lightly with the milk and vanilla.

Stir the wet mixture into the dry ingredients. Add the melted butter and fold until the batter comes together. Small lumps are fine; do not overmix.

Heat a nonstick skillet over medium. Lightly grease with a little butter or oil.

Scoop about 1/3 cup of batter into the center of the pan for each pancake.

Cook until the tops form bubbles and the edges look set and slightly golden, about 1 to 2 minutes.

Flip and cook another minute or until the bottom is golden and the pancake is cooked through.

Transfer cooked pancakes to a plate and loosely cover with a clean towel to keep warm while you finish the batch.

Serve immediately with butter, syrup, and fresh fruit.