Classic Fluffy Buttermilk Pancakes

1. 1
   Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl until fully combined.
2. 2
   Whisk buttermilk, eggs, melted butter, and vanilla extract together in a separate medium bowl until smooth.
3. 3
   Pour wet ingredients into dry ingredients and fold gently with a spatula just until flour streaks disappear; leave small lumps.
4. 4
   Let the batter rest undisturbed at room temperature for 10 minutes so the leaveners can activate.⏱ 10 min
5. 5
   Heat a large nonstick skillet or griddle over medium heat for 3 to 4 minutes until hot.⏱ 4 min
6. 6
   Brush the pan lightly with a thin film of neutral oil.
7. 7
   Pour 1/3 cup of batter per pancake onto the pan, leaving at least 2 inches of space between each.
8. 8
   Cook over medium-low heat for 2 to 3 minutes until bubbles pop on top and the edges look matte.⏱ 3 min
9. 9
   Flip gently with a wide spatula and cook the second side for 1 to 2 minutes until golden brown.⏱ 2 min
10. 10
    Transfer to a warm plate and repeat with the remaining batter, brushing the pan lightly with oil between batches.
11. 11
    Serve immediately with a pat of butter and warm maple syrup.