In a separate bowl, beat the eggs until well incorporated. Then, add the melted butter (or oil), milk (dairy or non-dairy), and a teaspoon of pure vanilla extract. Stir this mixture until all the ingredients are well combined.

Gradually pour the wet mixture into the bowl of dry ingredients. Stir the batter together just until the ingredients are combined. Avoid overmixing; a few lumps are perfectly fine and will contribute to the desired texture.

Preheat a griddle or a spacious skillet over medium heat. Lightly grease the cooking surface with a touch of butter or oil to prevent sticking.

Pour approximately 1/4 cup of the batter onto the preheated griddle for each pancake. Watch for bubbles forming on the surface and the edges turning golden brown, which usually takes about 2-3 minutes. When the cues appear, carefully flip the pancakes and allow them to cook on the other side for another 1-2 minutes until they reach the perfect golden-brown color.

As each pancake reaches pancake perfection, transfer it to a plate. If you're making multiple batches, you can keep them warm in a preheated oven at a low temperature (approximately 200°F or 93°C) while you cook the remaining pancakes. Top your pancakes with your choice of maple syrup, fresh fruit, or any other favorite toppings to turn them into a delicious breakfast masterpiece.