4 tbsp unsalted butter, melted, plus more for skillet (substitute: coconut oil)
1 1/2 tsp vanilla extract
Prepare pancake batter: whisk flour, sugar, baking powder and the salt in a medium bowl; set aside. Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. (The batter will be thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out.)
Cook pancakes: heat a large skillet (or griddle) over medium heat. Lightly brush skillet with melted butter. Spoon a 1/4 cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle.)
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes (about 2 minutes), turn over. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve warm with sliced bananas or other fruit toppings.