In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until completely smooth.

Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently. Stop mixing when there are still streaks of flour visible! The batter should be lumpy.

Let the batter rest for 10 minutes. Do not skip this step—it activates the leavening agents and makes them fluffy.

Heat a large skillet or griddle over medium heat. Melt a small amount of butter or oil to coat the surface.

Pour 1/3 cup of batter onto the hot skillet for each pancake.

Cook until bubbles form on the surface and the edges look set and dry (about 2-3 minutes). Flip carefully.

Cook the other side for 1-2 minutes until golden brown.

Serve immediately with a pat of butter and warm maple syrup.