In a medium mixing bowl, sift together the flour, baking powder, salt, and sugar. This will ensure the pancakes are light and fluffy.

In another bowl, whisk the milk and egg together. Stir in the melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir with a whisk until just blended. Be careful not to over-mix the batter.

Heat a lightly oiled griddle or nonstick skillet over medium-high heat. Test the heat by sprinkling a few drops of water onto the surface—if they dance, the griddle is ready.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles form on the surface and the edges look dry, about 2 minutes. Flip and cook the other side until golden brown.

Transfer the pancakes to a warm plate and serve immediately with your favorite toppings such as butter, syrup, or fresh fruit.

Pair these pancakes with a side of crispy bacon or scrambled eggs for a hearty breakfast. A glass of freshly squeezed orange juice complements the flavors beautifully.

Allow any leftover pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.