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

In a medium bowl, whisk together the buttermilk, eggs, and vanilla until well combined.

Pour the buttermilk mixture into the flour mixture, then add the butter. Fold together until combined, but a few lumps remain. (This texture in the batter helps make fluffier, airier pancakes!)

Heat a large skillet or pancake griddle over medium heat. Once hot, brush with a little more butter to grease the pan. Working in batches, add about ¼ to ⅓ cup of batter to the pan for each pancake, leaving space among them to spread slightly. (Gently scoop the batter from the bowl so as to not disturb the airiness of the batter.)

Cook for 3 to 4 minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional 2 to 3 minutes or until golden brown. Brush the pan with more butter as needed between batches. Adjust the heat between medium and medium-low as you cook the batches to make evenly browned pancakes. Serve hot with butter and a drizzle of maple syrup.