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

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.

Pour the wet ingredients into the dry and stir gently just until combined; the batter should still be lumpy. Let it rest for 5 minutes.

Heat a lightly greased griddle or nonstick skillet over medium heat. Pour about 1/4 cup of batter per pancake.

Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook 1-2 minutes more until golden.

Repeat with the remaining batter, keeping cooked pancakes warm in a low oven.