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In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
In another bowl, lightly beat the egg, then add the milk and melted butter; stir until just combined.
Pour the wet ingredients into the dry ingredients and gently whisk until there are no large lumps. Let the batter rest for 5 minutes.
Heat a nonstick skillet over medium heat and lightly grease it with butter.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Flip the pancakes with a spatula and cook for 1–2 more minutes, until golden brown.
Stack the pancakes on a plate and keep them warm while you cook the remaining batter.
Serve immediately with maple syrup, honey, fresh fruit, or whipped cream, as desired.