Mix the first 5 dry ingredients in a bowl and set aside.
In a separate bowl, whisk milk, eggs, vanilla, and melted butter.
Using a stand mixer whisk, gradually add the wet ingredients to the dry ingredients ~ roughly 30 seconds. Stop the whisk just after the ingredients are incorporated. Allow the batter to rest for 20-30 minutes. (allows the cornmeal to absorb some water and become fluffier)
Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside.
Stack pancakes and serve with fruit, maple syrup, butter, and or whipped cream!
If you don’t have fine cornmeal, coarse will work, but may need to rest 30 minutes longer to minimize any hard textures.