These are the pancakes of childhood. Fluffy with just enough crisp around the edges...exactly what you want to be eating on a Sunday morning. The batter also stays in the fridge for several days so you can enjoy a few during the week!
In a large mixing bowl, sift together the flour, baking powder, sugar, and sea salt. Mix in the milk, eggs, and vanilla until incorporated. Slowy mix in the melted butter.
Preheat a nonstick pan, skillet, or griddle pan. I like to cook pancakes in a neutral oil like avocado oil. It gives it those crispy edges. Grease the pan and pour in 1/3 cup batter. When the bubbles set on the surface and the bottom is golden, flip and cook a little longer. Repeat until finished. Serve with maple syrup and fresh blueberries!