In a medium mixing bowl, whisk together 3 eggs until well-beaten. Then, blend in 1 cup of milk, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter.

In a separate large bowl, sift 1 cup of all-purpose flour, 1 tablespoon of aluminum-free baking powder, and 2 tablespoons of sugar together. Gently combine the wet and dry ingredients, stirring until just incorporated, and let the batter rest for 5 minutes to hydrate the flour.

While the batter rests, heat a non-stick griddle or skillet over medium-high heat. If needed, lightly grease the surface with butter or cooking oil to prevent sticking.

Pour about ½ to 1 cup of the batter onto the hot cooking surface. Allow the pancakes to cook for approximately 30 seconds to 1 minute, until small bubbles appear on the surface and the edges start to set.

Using a spatula, fold the pancake gently and cut it into pieces. Stir and break it up further, allowing the uncooked batter to flow to the surface and cook for an additional minute.

As each batch is cooked, keep the scrambled pancakes warm on a plate covered with a kitchen towel. Serve them topped with powdered sugar or syrup.