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

In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.

Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula. Mix only until the flour disappears; the batter should be slightly lumpy, as overmixing will make the pancakes tough.

Heat a large non-stick skillet or griddle over medium heat and lightly coat it with a small amount of butter or vegetable oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set and slightly dry.

Carefully flip the pancakes with a wide spatula and cook the other side for an additional 1 to 2 minutes until golden brown and cooked through.

Transfer the cooked pancakes to a warm plate and loosely cover with foil to keep them warm while you cook the remaining batter. Serve immediately with a generous pat of butter and a drizzle of warm maple syrup.