Whisk together 200g plain flour, 2 tsp baking powder, 2 tbsp sugar, and 0.5 tsp salt in a large bowl.
In a separate bowl, whisk 240ml milk, 2 eggs, 2 tbsp melted butter, and 1 tsp vanilla extract.
Pour the wet ingredients into the dry and fold gently until just combined. Lumpy batter makes fluffier pancakes — do not overmix.
Heat a non-stick pan or griddle over medium-low heat. Lightly butter the surface. Pour in 60ml batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more.
Stack and serve immediately with maple syrup, fresh berries, or whipped butter.