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

2. In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter, and vanilla extract.

3. Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix.

4. Let the batter rest for 5–10 minutes while you preheat your pan or griddle over medium heat.

5. Lightly grease the cooking surface with butter or oil.

6. Pour 1/4 cup of batter per pancake onto the pan.

7. Cook for 2–3 minutes, until bubbles form and the edges start to look set.

8. Flip and cook for another 1–2 minutes until golden brown and cooked through.

9. Transfer to a warm plate or oven while you finish the remaining pancakes.

10. Serve with maple syrup, fruit, whipped cream, or your favorite toppings.