Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. Whisk everything together until fully combined with no visible clumps of baking powder.

In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla until smooth. Make sure your melted butter has cooled slightly before adding it to avoid scrambling the eggs.

Push the dry ingredients toward the edges of the bowl to create a well in the center. Pour the wet ingredients into this well.

Use a spatula or wooden spoon to fold the wet and dry ingredients together. Stop mixing when you still see some small lumps throughout the batter. Do not overmix.

Allow the batter to rest for 5 minutes while you preheat your griddle. This lets the flour fully hydrate and the gluten relax.

Heat your griddle or skillet over medium heat for at least 3 minutes. Add a small amount of butter and spread it across the surface. Test the temperature by sprinkling a few drops of water on the surface - it should sizzle and evaporate within seconds.

Use a quarter cup measure to pour batter onto the griddle, leaving space between each pancake. Cook until bubbles form across the entire surface and the edges look set, about 2 to 3 minutes.

Slide your spatula under each pancake and flip confidently in one motion. Cook the second side for about 1 to 2 minutes until golden brown.

Transfer finished pancakes to a wire rack set on a baking sheet in a 200 degree F oven to keep warm. Continue cooking the remaining batter, adding more butter to the griddle as needed.