In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of aluminum-free baking powder, a pinch of salt, and 2 tablespoons of sugar until well blended.

Create a well in the center and add 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Stir gently until just combined.

Preheat a non-stick skillet over medium heat for about 5 minutes, lightly greasing the surface with butter or cooking spray.

Pour ¼ cup of batter onto the hot pan for each pancake. Cook for about 2 minutes until edges appear set and bubbles form on the surface.

Carefully flip the pancakes and cook for another minute until golden brown.

Once cooked, stack pancakes on a warm plate and serve immediately with syrup, fresh fruit, or chocolate chips.