Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients: In a separate bowl, beat the eggs with the buttermilk, melted butter, and vanilla extract.

Create The Batter: Pour the wet ingredients into the dry. Mix until just combined; lumps are perfectly fine. Overmixing will lead to dense pancakes.

Rest The Batter: Let it sit for 10 minutes. This step is crucial for light and fluffy pancakes.

Preheat Your Griddle: Aim for a medium heat. To test, sprinkle a few drops of water; they should dance around before evaporating.

Grease Lightly: Use butter or cooking spray for a golden, crispy edge.

Portion Control: For consistent pancakes, use a 1/4 cup measure for each pancake.

Cook To Perfection: When bubbles form on the surface and the edges look set, flip your pancake. Cook until golden brown.