Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl until evenly distributed.

In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until combined. Let the melted butter cool slightly before adding it so it does not partially cook the eggs.

Pour the wet ingredients into the dry ingredients: Fold gently with a rubber spatula until no large streaks of dry flour remain. The batter should be thick and slightly lumpy. Do not mix until completely smooth.

Let the batter rest for 5 minutes. It should remain thick but easily scoopable. If it becomes unusually stiff, stir in 1 tablespoon (15 ml) additional buttermilk at a time until it becomes thick and pourable.

Heat a 10- to 12-inch nonstick skillet or griddle over medium-low heat. Lightly coat the surface with butter. The skillet is ready when a small drop of batter gently sizzles without immediately turning dark.

Scoop approximately 1/4 cup (60 ml) batter onto the skillet for each pancake. Leave enough room between pancakes to flip them comfortably.

Cook for 2 to 3 minutes, until bubbles appear across the surface and the edges look set. The underside should be golden brown. If it becomes dark before the top is ready, lower the heat.

Flip each pancake with a wide spatula and cook for another 1 to 2 minutes. The second side should be golden brown and the center should feel springy when gently pressed.

Transfer the finished pancakes to a plate and repeat with the remaining batter. Lightly butter the skillet between batches if needed.

Serve the pancakes warm with optional butter, maple syrup, or fresh berries.