In a medium bowl, whisk together flour, sugar, baking powder and salt. In another medium bowl, whisk together eggs, milk, butter, and vanilla. Add liquid ingredients to dry ingredients, stirring until just combined. Butter will be lumpy.

Heat a large frying pan over medium heat. Use a 2-ounce ladle, about 1/4 cup, and pour butter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 2 minutes.

Transfer to a baking sheet and keep warm in the oven. Divide pancakes among four plates. Serve with chocolate praline or syrup and berries, if desired.