Take a large mixing bowl and add the flour, sugar, baking powder, baking soda and salt. Whisk everything together until evenly combined. Mixing the dry ingredients first helps create fluffy pancakes with a smooth texture.

In a separate bowl, add the buttermilk, eggs, melted butter and vanilla extract. Whisk until everything is fully combined. The mixture should look smooth and creamy without any large streaks of egg.

Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently using a spatula. Do not overmix the batter. A few small lumps are perfectly fine and help keep the pancakes soft.

Allow the pancake batter to rest for about five minutes. This step helps the flour absorb the liquid properly. It also gives the baking ingredients time to work and create extra fluffiness.

Place a non-stick skillet or griddle over medium heat. Add a little oil or butter. The cooking surface should be hot enough to sizzle lightly when a drop of batter touches it.

Use a ladle or measuring cup to pour about one-fourth cup batter onto the skillet for each pancake. Leave some space between pancakes so they have room to spread slightly while cooking.

Cook the pancakes for two to three minutes. Watch for bubbles forming across the surface. The edges will begin looking set and slightly dry. This means they are ready to flip.

Carefully flip each pancake using a spatula. Cook for another one to two minutes. The second side should become golden brown and fully cooked through while staying soft inside.

Transfer cooked pancakes to a plate or cooling rack. Cover loosely with foil if desired. This keeps them warm while you finish cooking the rest of the pancake batter.

Stack the pancakes high on a serving plate. Add your favorite toppings such as maple syrup, berries or whipped cream. Serve immediately while warm for the best flavor and texture.