Melt 4 tablespoons of butter and let it cool slightly. This prevents the butter from cooking the eggs when mixed. Ensure all ingredients are at room temperature for best results.

In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Create a well in the center of the dry ingredients - this classic technique ensures even mixing.

In a separate bowl, whisk together milk, eggs, cooled melted butter, and vanilla extract until fully combined. Don't worry if the butter solidifies slightly when it hits the cold milk - this is normal.

Pour the wet ingredients into the well of dry ingredients. Using a fork or whisk, gently stir from the center outward, gradually incorporating the flour. Stop mixing as soon as you no longer see dry flour - lumps are perfectly fine and actually preferred for tender pancakes.

Let the batter rest for 10 minutes. During this time, you'll see bubbles forming as the baking powder activates. This crucial step allows the flour to hydrate fully, resulting in fluffier, more tender pancakes.

Place a non-stick skillet or griddle over medium heat. Test if it's ready by sprinkling a few drops of water on the surface - they should dance and evaporate within 2-3 seconds. This indicates the perfect temperature.

Add 1/2 teaspoon butter to the hot pan and swirl to coat. Using a paper towel, wipe out most of the butter, leaving just a thin film. This professional trick prevents the first pancake from being greasy or cooking unevenly.

Using a 1/3 cup measure, pour batter onto the hot pan to form 4-inch circles. Don't spread or touch the batter - let it settle naturally. Cook for 1-2 minutes until bubbles form across the surface and begin popping, and the edges look dry and set.

Flip pancakes confidently with a quick wrist motion. Cook for another 1-2 minutes until golden brown and cooked through. The pancake should spring back lightly when touched in the center. Adjust heat to medium-low after the first batch to prevent burning.

Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking remaining batches. Add fresh butter to the pan every 2-3 pancakes. Serve immediately with butter pats, warm maple syrup, and fresh berries if desired.