In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a second bowl, whisk the milk, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few small lumps are fine. Do not overmix.
Let the batter rest for 5 minutes while a non-stick pan heats over medium heat.
Pour 1/4 cup of batter per pancake. Cook 2–3 minutes until bubbles appear on the surface, then flip and cook 1–2 minutes more until golden.
Serve warm with butter, maple syrup, and fresh berries.