In a large mixing bowl, stir together the flour, baking powder, and a pinch of salt using a wooden spoon. Set aside.

In a smaller bowl, crack the egg and pour in the milk.

Stir in the melted butter and vanilla extract.

Using a fork, whisk the wet ingredients just until they are well combined and smooth.

Make a well in the center of the dry ingredients, and pour the wet mixture into it.

Gently mix with a wooden spoon until you have a smooth batter without any large lumps. Avoid overmixing to keep the pancakes light and fluffy.

Preheat a heavy-bottomed skillet or non-stick pan over medium-low heat. A well-heated pan is key for even cooking.

Lightly grease the pan with a little butter. Pour a small ladleful of batter into the center of the pan.

Cook the pancake for about 2–3 minutes on the first side, until bubbles form on the surface and the edges look set.

Flip the pancake gently and cook for another 1–2 minutes until the second side is golden brown.

Continue cooking the remaining batter, greasing the pan lightly as needed.

Stack your pancakes high, top with a pat of butter and a generous drizzle of maple syrup, and enjoy them warm!