In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and a pinch of salt until well blended.

In a separate bowl, whisk together ¾ cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract until smooth.

Pour the wet ingredients into the dry mixture, gently folding with a spatula until just combined.

Place a non-stick skillet or frying pan over medium heat for about 2-3 minutes.

Using a tablespoon, pour batter onto the hot griddle, leaving space between each mini pancake.

Cook for 1-2 minutes, or until bubbles form on the surface, then gently flip and cook an additional 1-2 minutes.

Stack your pancakes high on a plate, and top with maple syrup, fresh berries, or whipped cream.