In a large bowl, combine the flour, brown sugar, baking powder, and salt. Mix it well to distribute the brown sugar throughout, and use a fork to break up any moist clumps.

Make a well in the middle of the bowl and add the eggs and milk. Use a fork to break up the eggs into the milk, without mixing them into all the ingredients, just to whisk the egg and milk first. Add the melted butter and vanilla and mix the batter, mixing from the outside of the bowl in until there are no visible clumps.

Heat a non-stick pan over medium. Once hot, grease with oil or melt the butter. If using an electric griddle, heat it somewhere around 300F. Immediately, pour ¼ cup of pancake batter onto the greased pan. Use the back of the scoop or a spoon to gently spread the batter a little.

Cook the pancakes for about 2 minutes, until bubbles form on top, you see defined edges, and the bottoms are golden brown. Flip the pancakes over and cook on the other side for a little over a minute. If your pancake bottoms are too dark but you don't see bubbles, this means your heat is too hot.

Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve the pancakes warm, topped with your favorite toppings and a drizzle of cinnamon or maple syrup.