In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar, whisking them together until well integrated. Create a well in the center of your dry ingredients and pour in the milk, cracked egg, melted butter, and vanilla extract. Gently mix until just combined, ensuring there are no pockets of dry flour; the batter should remain slightly lumpy for those perfect fluffy pancakes.

Set your non-stick griddle or pan over medium heat and allow it to preheat for about 5 minutes. Once heated, lightly grease the surface with a small amount of butter or oil to prevent sticking.

Using a ¼ cup measuring cup, pour the pancake batter onto the hot surface. Cook for approximately 2 minutes, observing for bubbles forming on the edges and a slight firming of the surface. Once you see these signs, flip the pancake carefully with a spatula and cook the reverse side for an additional 1-2 minutes until it turns golden brown.

As each pancake finishes cooking, either serve immediately or keep them warm in an oven set to 200°F (90°C). Continue pouring and cooking the remaining batter, stacking the pancakes on a plate.