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

In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.

Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined.

Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter.

Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.

Allow skillet to preheat before adding batter and once skillet is heated, scoop pancake batter into pan.

Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst.

Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.

Repeat until all batter is used, spraying or brushing the pan between each batch of pancakes.

Serve warm topped with salted butter and maple syrup!