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

In a separate small Mixing Bowl, whisk together the 1 ¼ cups whole milk room temperature, 2 large eggs room temperature, melted 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan, 1 tsp vanilla extract, and 1 tbsp maple syrup or honey (if using). Pour the wet ingredients into the well of the dry ingredients and stir gently with a Spatula or Whisk until just combined — a few lumps are perfectly fine. Do not overmix, as this will make the pancakes tough. Let the batter rest for 5 minutes.

Heat a non-stick Skillet or Griddle over medium heat. Add a small pat of 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan and swirl to coat. Once the 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan is foamy, reduce heat to medium-low. Pour approximately 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 bottom and cooked through. Transfer to a plate and keep warm. Repeat with remaining batter, adding more 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan to the pan as needed.

Serve immediately with 1 tbsp maple syrup or honey and fresh fresh berries for serving, or allow to cool completely on a Wire Rack before freezing. To freeze, layer cooled pancakes between sheets of Parchment Paper and seal in a Ziploc Bag or Airtight Container for up to 2 months. Reheat directly in the Toaster Oven or Microwave from frozen.