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Melt the Ice Cream: Let the ice cream sit at room temperature until fully melted, or microwave it in 20-second intervals until liquid.
In a bowl, combine the melted ice cream, flour, water and vanilla extract (if using). Gently fold the mixture together until just combined; it is fine if some lumps remain.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray.
Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.