Heat a nonstick griddle or a skillet over medium heat to 375°F.

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

Heat the butter in a microwave or on the stove top until just melted. Let it cool for a few minutes before adding it to the wet ingredients.

In a separate medium bowl, whisk the eggs, then add the buttermilk, melted butter, and vanilla extract. Whisk until the mixture is smooth and well mixed.

Pour the buttermilk mixture into the large bowl of dry ingredients. Whisk together until the mixture is just combined. Some lumps are OK. Be careful not to over mix or the pancakes will be dense.

Allow the batter to rest for 10 minutes.

Lightly grease the griddle with vegetable oil, then wipe the griddle with a paper towel so that only a thin coat of oil remains.

Use a small measuring cup to pour ⅓ cup of batter onto the hot griddle or skillet to make pancakes about 6 inches in diameter. Use a ¼ measuring cup to make pancakes 4-5 inches in diameter.

Cook until bubbles form on the surface of the pancakes, the edges begin to look dry and set, and the bottom is golden brown (about 3 minutes). If the pancakes are browning too quickly, reduce the heat.

Flip them over with a spatula. Cook for an additional 1-2 minutes, or until golden brown on the other side. Serve the pancakes with butter and warm maple syrup.