Separate the eggs, placing whites in a clean, dry bowl and yolks in a large mixing bowl.

Add sugar, milk, melted butter, and vanilla to the egg yolks and whisk until well combined.

Sift flour and salt into the wet ingredients and stir until just combined. Don't overmix - a few small lumps are fine.

Beat egg whites with clean beaters until stiff peaks form (whites stand up straight when beaters are lifted).

Gently fold whipped egg whites into the batter using a rubber spatula. Maintain as much air as possible.

Heat a non-stick pan or griddle over medium heat. Add a small pat of butter to coat.

Pour ¼ cup batter per pancake onto the hot surface.

Cook until bubbles form on top and edges look set (about 2-3 minutes).

Flip and cook other side until golden brown (1-2 minutes more).

Serve immediately with your favorite toppings!