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

In another bowl, beat the eggs and then whisk in the buttermilk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.

Let the batter rest for 5–10 minutes to allow the leavening to activate.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and the edges look set, about 2–3 minutes.

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

Serve warm with your favorite toppings such as butter, syrup, or fruit.