Step 1: Prepare Your Ingredients
Remove buttermilk and eggs from the refrigerator and let them come to room temperature (about 20-30 minutes). This helps create a smoother batter. Melt the butter and set aside to cool slightly.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Make sure there are no lumps and the leavening agents are evenly distributed throughout the flour.

Step 3: Combine Wet Ingredients
In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined. The mixture should be homogeneous with no streaks of egg visible.

Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Using a whisk or wooden spoon, gently fold the mixture together until just combined. The batter should be slightly lumpy—DO NOT overmix! A few small lumps are perfectly fine and will result in more tender pancakes. Overmixing develops gluten and creates tough, dense pancakes. Let the batter rest for 5 minutes while you heat your griddle.

Step 5: Heat Your Griddle
Preheat a griddle or large non-stick skillet over medium heat (about 350°F if your griddle has temperature control). Lightly grease with butter or cooking spray. To test if it’s ready, sprinkle a few drops of water on the surface—they should sizzle and evaporate immediately.

Step 6: Cook the Pancakes
Using a ¼-cup measuring cup or ladle, pour batter onto the hot griddle, spacing pancakes about 2 inches apart. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The bubbles should pop and stay open—this is your signal to flip!

Step 7: Flip and Finish
Using a wide spatula, gently flip each pancake. Cook for another 1-2 minutes on the second side until golden brown and cooked through. The second side cooks faster than the first. Pancakes should feel springy when gently pressed.

Step 8: Keep Warm and Serve
Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you finish cooking the remaining batter. Serve immediately with butter and warm maple syrup.