In a medium bowl, whisk flour, sugar, and salt together.
In a large bowl, whisk eggs and 1/4 cup milk until combined. Add 1/2 flour mixture and whisk until batter is smooth. Add butter, 1 cup milk, and vanilla, and whisk until combined. Add the remaining flour and milk and whisk until batter is smooth.
Heat an 8-inch frying pan over medium-low heat. Spray with nonstick spray. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
Drizzle with buttermilk syrup and berries, if desired.
Notes
Make ahead instructions: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The pancakes can be made up to 3 days in advance. Storage: Add to a zip-top bag or covered container and layer parchment in between each crepe. Store up to 3 days in the fridge and up to 3 months in the freezer.Reheating: Heat in the microwave or on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm.