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

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

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined. The batter should be lumpy; do not overmix.

Let the batter rest for 5 to 10 minutes at room temperature.

Preheat a nonstick skillet or griddle over medium heat.

Lightly grease the pan with butter or oil.

Scoop 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges start to look dry, about 2 to 3 minutes.

Flip and cook the other side for another 1 to 2 minutes, or until golden brown.

Transfer cooked pancakes to a plate and keep warm while repeating with remaining batter.

Serve warm with butter, syrup, or your favorite toppings.