In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined, leaving some lumps.

Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

Pour about ¼ cup (60 milliliters) of batter per pancake onto the skillet.

Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

Immediately coat each pancake with cinnamon sugar on both sides after cooking.

Serve warm with additional cinnamon sugar or syrup if desired.