In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
Serve immediately or keep warm in a 200°F oven until ready to serve.
Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.