Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Whisk Wet Ingredients: In another bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract.
Combine the Batter: Slowly add the wet ingredients to the dry ingredients, stirring gently. Do not overmix—small lumps are fine.
Let the Batter Rest: Allow the batter to sit for 5–10 minutes to activate the baking powder for extra fluffiness.
Preheat the Griddle: Heat a non-stick pan or griddle over medium-low heat. Lightly grease with butter or oil.
Cook the Pancakes: Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface, then flip. Cook for another 1–2 minutes until golden brown.
Serve: Stack, drizzle with maple syrup, and enjoy warm!