In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly distributed.

In a separate medium bowl, whisk the milk, egg, melted butter, and vanilla extract until the egg is fully emulsified.

Create a well in the center of the dry ingredients and pour the wet mixture into the center.

Using a silicone spatula, gently fold the ingredients together until just combined. The batter must remain lumpy; over-mixing will develop gluten and result in a rubbery texture.

Allow the batter to rest at room temperature for 10 minutes. This hydrates the flour and allows the baking powder to begin the leavening process.

Preheat a non-stick griddle or heavy-bottomed skillet over medium heat (target surface temperature: 375°F/190°C).

Lightly coat the surface with a small amount of butter or neutral oil, wiping away any excess with a paper towel.

Scoop approximately 1/4 cup of batter per pancake onto the griddle, maintaining 2 inches of space between each.

Cook until the surface is covered in small bubbles and the edges appear set and matte, approximately 2 to 3 minutes.

Flip the pancakes in a single fluid motion and cook the second side until golden brown, approximately 1 to 2 minutes.

Transfer to a wire rack or warm oven (200°F) until ready to serve.