In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat a non-stick skillet over medium heat and lightly grease it with butter.

Pour a small amount of batter (about 2 tablespoons) onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip and cook until golden brown, about 1-2 minutes per side.

Stack the mini pancakes on a plate, drizzle with maple syrup, and top with fresh berries and whipped cream if desired.