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

In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, and vanilla. Add to the dry ingredients and whisk until just barely combined – don’t worry if there are some lumps. Let the batter rest for 5-10 minutes while you preheat your skillet or griddle.

Heat a large skillet or griddle over medium heat. Once the cooking surface is hot and the pancake batter has rested, add the melted butter to the batter, whisking until just combined.

Rub some butter over the hot cooking surface; use a paper towel to evenly coat the surface and remove excess butter. Use a ⅓-cup measure to add batter to the skillet or griddle – be sure not to overcrowd your pan.

Let the pancakes cook over medium heat until bubbles start to form and burst on the top side of the pancakes. Flip and cook for another 1-2 minutes, until golden on both sides. Repeat with remaining pancake batter.

Serve hot.