In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, crack and beat the eggs, then whisk in buttermilk, melted butter, and vanilla extract until creamy.

Create a well in the center of your dry mixture and pour in the wet ingredients. Gently stir until just combined; batter may be slightly lumpy.

Preheat a non-stick skillet over medium heat for 2-3 minutes. Lightly grease with butter or oil.

Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.

Carefully flip each pancake and cook for another 1-2 minutes until golden brown on both sides.

Transfer pancakes to a warm plate, stack, and top with your favorite accompaniments like maple syrup or fresh fruit.