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1
Whisk together flour, sugar, baking powder, and salt in a large bowl; create a well in the center.
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2
Combine eggs, milk, melted butter, and vanilla in a separate bowl; pour into well and fold together until just combined—batter should have visible lumps, not be smooth.
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3
Heat a cast-iron griddle or non-stick pan over medium heat; lightly butter surface.
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4
Pour 60ml batter per pancake onto griddle; cook 2–3 minutes until bubbles form on surface and edges look set, then flip and cook 1–2 minutes until golden brown on second side.
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5
Transfer to a warm plate and serve immediately with butter, maple syrup, and fresh berries.
