Whisk dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.

Whisk wet ingredients. In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract. While whisking, slowly drizzle in the melted butter so it doesn't scramble the eggs.

Combine wet and dry. Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold gently until just combined — stop the moment no large dry flour streaks remain. The batter should be thick and visibly lumpy. Lumps are correct and essential; do not smooth them out.

Rest the batter. Let the batter sit undisturbed 5–10 minutes while you preheat the griddle. This allows the buttermilk and baking soda to react, the gluten to relax, and the flour to fully hydrate — all contributing to a taller, fluffier pancake.

Preheat the griddle. Heat a large non-stick skillet or griddle over medium heat (about 350°F/175°C). To test readiness, flick a few drops of water onto the surface — they should dance and evaporate immediately. Lightly butter the surface just before adding batter.

Cook the pancakes. Pour about ⅓ cup of batter per pancake onto the griddle. The batter is thick — use the back of a spoon to spread each round slightly if needed. Cook undisturbed 2 minutes until bubbles form and pop on the surface and the edges look set.

Flip once. Flip each pancake confidently in one motion. Cook the second side 1–2 minutes until golden brown. Flip only once — multiple flips deflate the fluffiness.

Keep warm. Transfer finished pancakes to a baking sheet in a 200°F (93°C) oven while cooking remaining batches. Serve warm with your favorite toppings.