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Melt the butter and set it aside.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, 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. The batter will be pretty thick. Add 2 to 4 tablespoons more milk to thin it out if it is unreasonably thick.
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.