Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
Whisk milk, eggs, melted butter, and vanilla extract together in a separate medium bowl.
Pour wet ingredients into dry ingredients.
Stir gently with a spatula just until flour is moistened, leaving visible lumps in the batter.
Let batter rest undisturbed at room temperature for 10 minutes so flour hydrates fully.⏱ 10 min
Heat a large 12-inch nonstick skillet or flat griddle over medium heat until a drop of water sizzles.
Melt a small dab of butter across skillet surface to coat it lightly.
Pour 1/3-cup portions of batter onto the hot surface, spacing them at least 2 inches apart.
Cook for 2 to 3 minutes until bubbles pop and hold open on top surfaces.⏱ 3 min
Flip pancakes carefully using a wide spatula.
Cook second side for 1 to 2 minutes until bottom is golden brown and center springs back.⏱ 2 min
Transfer to warm plates and serve immediately with butter and warm maple syrup.