In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir them together until everything is evenly distributed. This step ensures your dry ingredients are properly incorporated, giving you smooth, consistent hotcakes.

In a separate bowl, whisk the egg, milk, and vanilla extract together until smooth. Add the melted butter and whisk again. This will create a creamy, flavorful mixture that brings moisture and richness to your hotcakes.

Gradually pour the wet mixture into the dry ingredients, stirring gently as you go. Mix just until combined—it's okay if the batter is a little lumpy. Over-mixing can lead to tough hotcakes, and we want them to be light and airy.

Heat a non-stick griddle or frying pan over medium heat. If you're using a griddle, make sure it's evenly heated, as this will give your hotcakes a nice, golden-brown crust. Lightly grease with a bit of butter or cooking spray to prevent sticking.

For each hotcake, pour about 1/4 cup of batter onto the griddle. Let the batter cook until bubbles form on the surface, about 2-3 minutes. Flip the hotcake and cook for an additional 1-2 minutes, or until golden brown on both sides. Repeat with the remaining batter.

Stack your freshly made hotcakes on a plate, drizzle with maple syrup, and top with your favorite add-ins like fresh berries, whipped cream, or chopped nuts. Enjoy them while they’re warm for the best experience.