Heat oven to 200°F and place a large tray or plate in the oven. Heat a large nonstick frying pan or cast iron skillet over medium heat.

Combine dry ingredients in a medium bowl and whisk to break up any lumps. Combine milk, egg, oil, syrup, and almond extract in a separate large bowl and whisk until egg in completely incorporated. Add dry to wet in one fell swoop and whisk to combine (it's okay if a few lumps remain).

Spray hot frying pan with baking spray and test to see if the pan is hot enough with a few drops of water (they should disappear within a couple of seconds). Adjust the heat of the pan if necessary and ladle the batter into the pan (1/2 cup for larger pancakes, 1/4 cup for silver-dollar sized). Drop a couple of blueberries, a couple of raspberries, and a couple of pieces of strawberry onto each pancake and cook until bubbles form around the outside, about 2-3 minutes. Flip and cook on the other side a couple of minutes more or until browned and crispy.

Transfer pancakes to the tray in the oven to keep warm while the rest of the pancakes cook. Serve with plenty of butter and maple syrup.