Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Break up any visible lumps.

In a second bowl, whisk the eggs, buttermilk, melted butter, and vanilla until evenly combined. Make sure the butter is warm rather than hot so it does not partially cook the eggs.

Pour the wet mixture into the dry ingredients: Stir gently with a rubber spatula just until no large pockets of dry flour remain. The batter should be thick and slightly lumpy rather than smooth. Do not keep mixing to remove every small lump.

Let the batter stand for 5 minutes. It should remain thick but spoonable. If it becomes noticeably stiff after resting, stir in 1 tablespoon (15 ml) additional buttermilk at a time until it reaches a thick, pourable consistency.

Place a 10- to 12-inch nonstick skillet or griddle over medium-low heat. Lightly grease it with butter. The cooking surface should be hot enough that a small drop of batter begins to sizzle gently without immediately turning dark.

Scoop about 1/4 cup (60 ml) of batter for each pancake, leaving space between them. Cook in batches rather than overcrowding the skillet.

Cook for about 2 to 3 minutes, or until bubbles form across the surface and the edges look set. The underside should be golden brown. If the bottom is darkening before bubbles appear, lower the heat.

Flip each pancake with a wide spatula and cook for another 1 to 2 minutes. The second side should be golden and the center should feel springy when lightly pressed. Transfer to a plate and continue with the remaining batter, lightly greasing the skillet as needed.

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