In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined with no lumps.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined. The batter should be lumpy with some streaks of flour still visible. Do not overmix.
Let the batter rest for 5 minutes at room temperature while you preheat your griddle or large nonstick skillet over medium-low heat.
Lightly butter the griddle surface. Pour 1/4 cup of batter per pancake onto the hot griddle, spacing them about 2 inches apart.
Cook until bubbles form across the entire surface and the edges look set and matte, about 2-3 minutes. The bottoms should be golden brown.
Flip carefully with a wide spatula and cook the second side until golden brown, about 1-2 minutes more. The pancakes should spring back when gently pressed.
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batches, adding more butter to the griddle as needed.
Serve immediately stacked high with warm maple syrup and a pat of butter on top.
