Start with the bacon. Place a large skillet over medium heat and arrange bacon strips without overlapping. Cook for 4-5 minutes per side until desired crispiness.

While the bacon cooks, whisk together flour, sugar, baking powder, and salt in a large bowl.

In a separate bowl, beat eggs, then mix in milk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Whisk until just combined - a few small lumps are perfectly fine. Don't overmix!

Heat a griddle or non-stick pan over medium heat. Test the temperature by sprinkling a few drops of water - they should dance across the surface.

Pour about 1/4 cup batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes).

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