Melt the butter and set it aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly).

Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.

Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.

Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).

Scoop the batter onto the skillet using a ¼ cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.

After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.

Serve immediately with warm syrup, butter, and berries.

Store pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.

To reheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.