Warm a large skillet on medium heat.

In a large bowl, stir together flour, sugar, baking powder and sea salt. Set aside.

In a glass measuring bowl (we like these ones) warm milk so it is warm, but not hot. Once warmed, add in eggs, melted butter and vanilla. Whisk together.

Using a spoon, make a well in the center of the flour mixture. Pour in the milk mixture and stir with a fork until the large clumps disappear. Don't worry about the small clumps.

Once the skillet is warm, pour pancake batter onto the pan. Depending on the size of pancakes you want, pour more or less. If we are doing stacks, I use 1/4 cup measuring cup to try to get them uniform in size.

Then, when bubbles form on the batter, it is time to flip them. This can take around 2-3 mintutes, depending on how long I preheated the skillet for. Cook on the other side until browned to your likeness. Serve immediately with syrup.