In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Pour in the milk, 2 tablespoons of melted butter, and vanilla extract. Whisk gently until the batter just comes together—it's important not to overmix. A few small lumps are perfectly fine and will help keep the pancakes tender.

Check the consistency of your batter. It should be thick enough to hold its shape when dropped onto the pan but fluid enough to spread slightly. If it feels too thick, add an extra tablespoon of milk at a time until it loosens to the right consistency.

Heat a skillet over medium-low heat and add 1 to 2 tablespoons of butter. Once melted, spoon about 1 tablespoon of batter per pancake into the skillet, leaving enough space between each. A mini ice cream scoop is a great tool for uniform shapes and sizes.

To achieve beautifully crisp edges, tilt and swirl the skillet gently, allowing the melted butter to flow around the perimeter of each pancake. If you're using a larger pan, adjust by adding more butter as needed to maintain a good coating around the pancakes.

Watch for tiny bubbles forming on the surface and the edges beginning to turn golden brown—this is your signal to flip. Use a thin metal spatula for the best results, flipping swiftly and carefully.

After flipping, immediately add another tablespoon of butter to the pan to keep the surface slick. The pancakes should glide easily when the pan is shaken—if they stick, add a bit more butter.

Cook for an additional 1 to 2 minutes on the second side, ensuring the inside is cooked through without overcooking. Aim for a soft, fluffy center and golden, buttery edges.

Serve these mini silver dollar pancakes warm, either on their own or with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.