1. In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

2. In a separate bowl or large measuring jug, whisk the milk, egg, melted butter, and vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and gently stir just until no big streaks of dry flour remain; the batter should look a little lumpy.

4. Let the batter rest at room temperature for 5–10 minutes to allow the baking powder to activate and the flour to hydrate.

5. Heat a non-stick skillet or griddle over medium heat, then reduce the heat slightly to medium-low once the pan is hot. Add a small amount of butter and swirl to lightly coat the surface.

6. Scoop about 1/4 cup of batter per pancake onto the pan, leaving space between each one. Cook until bubbles form on the surface and the edges look set, 2–3 minutes.

7. Flip the pancakes carefully and cook for another 1–2 minutes, or until the bottoms are golden and the centers feel springy to the touch.

8. Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter, adding a little more butter to the pan as needed.

9. Serve the pancakes warm, stacked with butter, maple syrup, fresh berries, and a dusting of powdered sugar.