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Preheat the oven to 425°F (220°C). Lightly grease a 9x13-inch rimmed sheet pan with butter or cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, beat the egg. Add the milk, cooled melted butter, and vanilla. Stir until well combined.
Pour the wet mixture into the dry ingredients. Gently stir until just combined.Pro Tip: Don’t overmix—small lumps are fine. Overmixing can lead to dense, chewy pancakes.
Spread the batter evenly in the prepared sheet pan.
Top with blueberries and strawberries.
Bake for 15 to 20 minutes, or until set and golden brown.
Cut into pieces and serve warm with butter and syrup.Note: I usually cut the sheet into 6 squares, but slice as you prefer.