Take a large bowl. Add flour, baking powder, salt and sugar. Whisk them together well. Make sure there are no lumps. Mixing dry ingredients first helps spread the baking powder evenly. This step gives fluffy pancakes later.

In another bowl, add milk, egg, melted butter and vanilla extract. Whisk until smooth. The egg should fully blend into the milk. The butter should not be too hot. Warm butter works best.

Pour the wet mixture into the dry mixture. Stir gently with a whisk or spoon. Do not overmix the batter. Small lumps are okay. Overmixing can make pancakes tough instead of soft and fluffy.

Place a non-stick skillet on medium heat. Add a little butter or oil. Let it melt and coat the surface. The pan should be warm but not smoking. Medium heat cooks pancakes evenly.

Use a ladle or 1/4 cup measure. Pour batter onto the hot pan. Leave space between pancakes. They will spread slightly. Try to keep them the same size for even cooking.

Cook for about 2 to 3 minutes. Watch for bubbles forming on top. The edges will look set. When bubbles pop and stay open, it is time to flip.

Use a spatula to flip gently. Cook the other side for 1 to 2 minutes. The pancake should turn golden brown. Press lightly in the center. It should feel soft but not wet.

Remove pancakes from the pan. Place them on a plate. Add butter and maple syrup on top. Serve immediately while warm. Warm pancakes taste the best.