1-In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.

2-In another bowl, combine the buttermilk, lightly beaten eggs, and vanilla extract; mix thoroughly.

3-Gradually add the melted and cooled butter to the wet ingredients, whisking as you go to blend everything smoothly.

4-Pour the wet mixture into the dry ingredients and fold them together gently until just almost combined; it’s okay if some flour streaks remain to keep the pancakes fluffy.

5-Preheat a non-stick skillet over medium-low heat and lightly grease it for even cooking.

6-Scoop about ½ to ⅓ cup of batter per pancake onto the skillet to form even circles.

7-Cook each pancake until the edges set and bubbles appear on the surface, then flip and cook until golden brown on the other side.

8-Repeat with the rest of the batter, greasing the skillet as needed between batches to avoid sticking.