Prepare your dry ingredients by whisking together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until well combined.

Create the wet mixture in a separate bowl by beating eggs, then whisking in buttermilk, melted butter, and vanilla extract until smooth.

Combine wet and dry ingredients by pouring the buttermilk mixture into the flour mixture, stirring gently just until combined. Don't overmix.

Let the batter rest for 5 minutes while you heat your griddle or large skillet over medium heat.

Test your cooking surface by sprinkling a few drops of water on it – they should sizzle and evaporate quickly when ready.

Cook the pancakes by pouring ¼ cup of batter for each pancake onto the heated surface. Cook until bubbles form on surface, about 2-3 minutes.

Flip carefully using a wide spatula and cook for another 1-2 minutes until golden brown on the bottom.

Keep warm by placing cooked pancakes on a baking sheet in a 200°F oven while finishing remaining batter.