Preheat your oven to 425°F and prep a baking sheet with nonstick cooking spray of choice. For thinner, more authentic pancakes, use a 12 x 18-inch baking sheet (preferred). For thicker, fluffier pancakes, use a 13 x 9-inch baking sheet.
In a small microwave-safe dish, microwave the butter on high for 30 seconds until completely melted. Set aside to cool.
2 tablespoons unsalted butter
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt, ensuring there are no lumps.
1 ½ cups all-purpose flour, ¼ cup light brown sugar, 2 teaspoons baking powder, ½ teaspoon salt
Add the eggs, milk, and vanilla extract, and whisk again until smooth. Continue to whisk as you add the cooled melted butter, whisking until the butter is seamlessly integrated. You will have a very thin pancake batter.
2 large eggs, 2 cups milk, 2 teaspoon vanilla extract
Pour your batter onto your prepped baking sheet and carefully lift and tilt the pan back and forth, left and right to spread the batter around the baking sheet evenly. If you are using any optional add-ins, place those on top of your batter now.
nonstick cooking spray
Bake for 15 minutes until cooked through and top starts to bubble and turn golden brown. Enjoy hot with maple syrup!
¼ cup maple syrup for serving