In a medium bowl, whisk together the flour, sugar, and salt until well combined. Set aside.

Separate the egg yolks from the whites and whisk yolks until pale and frothy. Set aside.

Combine the whisked yolks with the milk and vanilla in a large mixing bowl, then pour this mixture into the dry ingredients and stir until just combined.

Beat the egg whites until soft peaks form, then gently fold them into the batter.

Preheat a griddle over medium-low heat and grease with melted butter or oil.

Pour 1/4 cup of batter onto the griddle for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.

Transfer pancakes to a warm plate and serve with toppings as desired.