In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk until well blended.

In a separate bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract if desired. Mix until smooth.

Pour the wet mixture into the dry ingredients. Gently stir until just combined; a few lumps are fine. Let the batter rest for about 5 minutes.

Preheat a non-stick skillet over medium heat. Lightly grease with butter or oil.

Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes.

Transfer cooked pancakes to a plate, stack them, and serve warm with butter and syrup.