In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until evenly combined. This creates a dry ingredient mixture with uniform distribution of leavening agents.
In a separate small bowl, beat the egg and then add the milk and melted butter, whisking until smooth and integrated. The mixture should be slightly frothy and homogeneous.
Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Do not overmix; some lumps are okay. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat until hot, about 3-5 minutes. Lightly grease with additional butter or oil if needed. The surface should shimmer slightly and emit a gentle sizzle when ready.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. The bottoms should turn golden brown, and you should hear a gentle sizzle.
Flip the pancakes using a spatula and cook for an additional 2-3 minutes until the second side is golden and the pancakes are cooked through. They should be fluffy and slightly crisp on the outside.
