Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
Make the Batter:
Pour wet ingredients into dry ingredients and stir gently until just combined. The batter should be slightly lumpy; do not overmix.
Preheat Pan:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Cook Pancakes:
Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
Serve:
Serve warm, stacked, and topped with maple syrup, fresh fruit, or additional butter.