In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and well combined with no egg streaks remaining.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or whisk until just combined. Stop as soon as the flour disappears, even if small lumps remain. Do not overmix.

Let the batter rest for 5 minutes without touching it to allow the baking powder to activate and the flour to fully hydrate.

Preheat your griddle or skillet over medium heat for about 3 minutes until a drop of water sizzles gently on the surface.

Wipe a thin layer of melted butter across the hot griddle or skillet with a paper towel.

Using a ladle or 1/4 cup measuring cup, pour batter onto the griddle spacing pancakes about 2 inches apart. Pour from about 1 inch above the griddle.

Cook undisturbed for 2 to 3 minutes until the tops are full of bubbles and the edges look set and slightly dry.

Flip each pancake gently and cook for another 1 to 2 minutes until the second side is light golden-brown.

Transfer cooked pancakes to a serving plate and cover loosely with foil to keep warm. Repeat steps 6 through 9 with remaining batter, buttering the griddle between batches.