In a medium bowl, combine flour, baking powder, sugar, and salt.

In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract and mix until combined.

Add wet ingredients to the dry and mix together until a batter forms. It will be thick, but should not be lumpy.

Pour the batter into a squeeze bottle or large freezer bag (snip off a corner of the bag once filled).

Heat a large skillet on medium-low.

Spray the center with a little bit of cooking spray.

Drop about a tablespoon of batter onto the hot pan using the squeeze bottle, making the pancakes the size of a quarter.

Cook for 1 minute.

Flip once little bubbles appear on the top and cook for an additional 1-2 mins, until golden brown.

Repeat with remaining batter.