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Whisk eggs, milk and vanilla together in a jug.
Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil.
Using ¼ cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface.
Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
Serve with maple syrup and extra butter.