Preheat your oven to 425ºF (220ºC) and place a muffin pan inside to heat up.

Combine flour, milk, eggs, sugar, vanilla extract, and salt in a mixing bowl and blend until smooth. Let batter rest for 10 minutes.

Remove the hot muffin pan and add a piece of butter to each well. Return to the oven until butter is melted.

Pour rested batter into each muffin well, filling about one-third full. Place the pan back in the oven to bake.

Bake for 12-15 minutes until pancakes are puffed and golden brown.

Let cool for 1 minute, then loosen pancakes from the edges and transfer to a serving plate.