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

In a separate bowl, combine the egg, milk, vanilla extract, and melted butter, whisk until smooth.

Create a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined, leaving some lumps.

Preheat a non-stick skillet or griddle over medium-low heat. Add a small knob of butter to coat the bottom.

Pour about 1/3 cup of batter onto the preheated pan. Cook until bubbles form and the edges look set, about 2-3 minutes.

Flip the pancake and cook for an additional 2-3 minutes until golden brown.

Continue with remaining batter, adding more butter to the pan as needed. Serve warm with desired toppings.