In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure the dry ingredients are fully blended with no large lumps.

In a separate medium bowl, whisk together the room temperature buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula just until combined; it is perfectly fine if the batter is slightly lumpy. Do not overmix, as this will make the pancakes tough.

Allow the batter to rest for 5 minutes. Meanwhile, heat a large non-stick skillet or griddle over medium heat and lightly grease it with the extra butter or oil.

Pour about 1/4 cup of batter per pancake onto the hot skillet, spacing them a few inches apart. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges begin to look set and dry.

Carefully flip the pancakes with a wide spatula and cook for another 1 to 2 minutes on the other side, until golden brown and cooked through. Serve immediately with extra butter, pure maple syrup, and a side of fresh berries.