1. Begin by whisking the eggs in a medium bowl. Then, add the milk, vanilla, and melted butter, stirring to combine.

2. In a separate large bowl, sift together the flour, baking powder, and sugar. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk the batter until it’s just combined, being careful not to overmix. Let the batter rest for about 5 minutes to allow the gluten to relax.

3. Heat a non-stick pan or griddle over medium-high heat and lightly grease it. Pour about 1/2 to 1 cup of the batter onto the hot surface, forming small pancakes. Cook for 30 seconds to 1 minute, or until a light crust forms on the bottom.

4. Using a silicone spatula, gently fold the pancake over itself, then break it up into bite-sized pieces. Allow the uncooked batter to flow out and cook while you continue to flip the pieces around, ensuring they cook evenly throughout.