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Place 2 cups almond flour, ¼ cup cornstarch, 2 tablespoons granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon kosher salt in a medium bowl and whisk to combine, breaking up any clumps of almond flour.
Melt 2 tablespoons of the unsalted butter in the microwave in a medium bowl, or melt on the stovetop and transfer to a medium bowl. Add 2 large eggs, ½ cup milk, and 1 teaspoon vanilla extract, and whisk to combine. Pour into the flour mixture and stir until mostly smooth.
Heat a large nonstick or cast iron pan over medium heat. Add 1 tablespoon of the unsalted butter. When melted, swirl the pan to coat in butter.
Drop the batter in ¼-cup portions into the pan (they won’t spread very much). Cook until the sides look dry and the bottoms are evenly browned, 3 to 4 minutes. (Pay attention with the first batch and reduce the heat if needed—almond flour browns more quickly than traditional pancakes.) Flip the pancakes and cook until golden brown, 2 to 3 minutes more. Transfer to a plate. Repeat cooking the remaining batter in the remaining 1 tablespoon unsalted butter.