In a large Mixing Bowl, whisk together the 1 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp fine salt, and 1 tbsp granulated sugar until evenly combined.

In a separate small Mixing Bowl, whisk together the 1 ¼ cups unsweetened almond milk or any non-dairy milk such as oat or soy, 2 large eggs room temperature, melted 2 tbsp coconut oil melted and slightly cooled, 1 tbsp maple syrup, and 1 tsp vanilla extract until smooth and well combined.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Heat a Skillet or Griddle over medium heat. Add a small amount of 2 tbsp coconut oil melted and slightly cooled and swirl to coat. Once the oil shimmers, ladle about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.

Flip each pancake and cook for another 1–2 minutes until golden brown on the second side and cooked through. Transfer to a plate and repeat with remaining batter, adding more 2 tbsp coconut oil melted and slightly cooled to the pan as needed.