Set your griddle or skillet to preheat on low heat.
Melt 3 tbsp butter and whip together with the egg, honey, vanilla, and baking soda. If you are adding other extracts or spices, you’d add them now as well. I recommend using a sweeter variety of honey, especially if you plan to eat these pancakes without syrup!
Combine egg and honey mixture with flour mixture from last night.
Add butter to the griddle and use a 1/4 cup measure to pour batter in. You may spread gently if you kept your batter pretty thick.
As soon as pancakes are flippable (the edges will dry out a little and the top will be bubbly), flip them. Do not press down! Let cook for 30 seconds or so and remove to plates outstretched, or a warmer.
Continue cooking all the pancakes, then serve with plenty of butter and your favorite toppings.