In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, eggs, butter, and vanilla extract. Break up the eggs first with a fork and incorporate them with the liquid. Then, mix in the flour, working from the outside of the bowl in, until just combined and mostly smooth.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease the pan and immediately pour ¼ cup of pancake batter per pancake. For soft pillowy tops, omit greasing but make sure the pan is non-stick. The batter is thin but not runny. If needed, use the back of the scoop to spread it out a little.

Cook the pancakes for about 2 minutes on the first side, until the edges appear defined and bubbles form on the surface. Flip the pancakes over and cook for another minute on the other side. Remove the pancakes from the pan onto a plate and keep them warm while you cook the remaining batter.

Serve them warm with your favorite syrup and toppings.