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. Do not overmix.

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

Pour about 2 tablespoons of batter onto the skillet for each mini pancake.

Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Repeat with remaining batter, adjusting heat as necessary.

Stack 3-4 mini pancakes on a plate, drizzle with maple syrup, and top with fresh berries and whipped cream if desired.

Serve immediately and enjoy!