In a large mixing bowl, combine the delicate sweetness of vanilla with the rich creaminess of whole milk. Beat in eggs and expertly whisk melted butter until the mixture is smooth and well blended.

Take another mixing bowl and carefully mix together just the right amount of salt to balance out the sweetness, along with granulated sugar for that perfect touch of sweetness. Add flour and baking powder to complete this perfect dry ingredient mix.

Gradually pour the combined dry ingredients into the wet mixture, gently whisking until all lumps are gone and a smooth consistency is achieved.

Place a non-stick pan over medium heat and lightly coat with butter or oil to avoid any sticking. Take a moment to appreciate the sizzling sound as the pan heats up.

Carefully ladle about 1/4 cup of the pancake batter onto the hot pan, listening for that satisfying sizzle. Let it cook until you see bubbles forming on the surface, then confidently flip and allow it to cook for one more minute or until it reaches a beautiful golden brown color.

Continue cooking the remaining batter in batches, keeping each batch warm in a low-temperature oven until ready to serve.