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

In a separate medium-sized bowl, whisk together buttermilk, eggs, and vanilla until well combined.

Slowly drizzle melted butter into milk mixture and whisk well (it’s OK if the butter separates some or the mixture appears curdled).

Pour wet ingredients into the dry ingredients and use a spatula to gently fold ingredients together until just combined. Take care to not over-mix or the pancakes will be dense and rubbery. Use your spatula to poke around for pockets of flour and gently break them up, but a few flour streaks can remain and a lumpy batter is OK.

Set batter aside while you preheat your skillet (giving the batter a few minutes to rest while the skillet warms helps it develop and thicken a bit).

Lightly brush a neutral cooking oil onto skillet and place on burner over medium/low heat. Allow skillet to preheat for several minutes before adding your batter. (Once skillet is preheated you should be able to feel the heat if you hover your hand several inches above the pan.)

Scoop ½ – ⅔ cup pancake batter into pan and allow to cook for several minutes. The pancake is ready to flip when the edges start to look cooked and bubbles in batter begin to burst. Use a spatula to carefully flip the pancake over and allow it to cook for several more minutes until it is a golden brown.

Repeat until all batter is used, brushing the pan with oil between each pancake.

Serve warm topped with butter, syrup, or whipped cream!