In a large bowl, sift together 1 1/3 cups (160 g) of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of baking powder. Mix well.
In a separate bowl, pour 1 cup of buttermilk, add 2 teaspoons of vanilla extract, and warm it in the microwave for about 45 seconds to bring it to room temperature.
To the warm buttermilk mixture, add 1 egg and 4 tablespoons of melted butter. Whisk everything together thoroughly.
Preheat your stovetop to low heat so the pan warms gradually.
Gently combine the dry ingredients with the wet mixture, mixing only until just combined to keep the pancakes fluffy. Avoid overmixing.
Lightly grease a non-stick skillet with a bit of butter.
Pour the batter onto the pan using about one-third cup for smaller pancakes or half a cup for larger ones.
Cook the pancakes over low heat. Treat the first pancake as a test since it may not turn out perfect.
Flip the pancakes carefully when the bottoms are golden brown, the surface is no longer wet, and the edges start to look set.
Cook for a short time after flipping to finish cooking through, adding a little more butter if needed to prevent sticking or burning.