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Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated.
Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter.
Pour ½ cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes.
(If the pancakes are browning too quickly, reduce the heat to medium-low.)
Flip and continue cooking until golden on the other side, about 1 more minute.
Transfer to a plate.
Repeat with the remaining batter, brushing the pan with more butter as necessary.
Serve with butter and syrup.