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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 or your pancakes will be flat.
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 (about 5 minutes).
Scoop pancake batter into pan (about ½-⅔ cup of batter per pancake).
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.
Serve warm topped with salted butter and maple syrup!