Heat a sufficiently large griddle to 350°F, or set a large nonstick skillet over medium heat. Lightly grease it with oil or butter.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a second bowl, whisk the eggs and buttermilk. Whisk in the melted butter and vanilla, if using.

Pour the wet mixture into the dry ingredients. Fold gently until no large streaks of dry flour remain; the batter should be thick and a little lumpy. Let it rest for 5 minutes. This rest is included in the 10-minute prep time.

Pour about ⅓ cup of batter per pancake onto the hot cooking surface. Cook for 2–3 minutes, until bubbles appear on top and the edges look set. Flip once and cook for 1–2 minutes, until golden and cooked through. Adjust the heat if the outside browns before the center is done.

Lightly grease the surface between batches as needed. Serve warm with butter and maple syrup or your favorite toppings. The recipe makes approximately 12 pancakes, but actual yield can vary with batter thickness and portion size. The estimated 15-minute cook time assumes a sufficiently large griddle cooking several pancakes at once; a smaller skillet may take longer.