Classic Fluffy Buttermilk Pancakes

In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.
In a separate bowl, whisk 2 cups buttermilk, 2 eggs, 1/4 cup melted butter, and 1 teaspoon vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; the batter should look thick and lumpy, do not overmix or the pancakes will turn out tough and gummy.
Let the batter rest for 5 minutes at room temperature; this allows the flour to hydrate and the baking powder to start working, giving a fluffier pancake.
Heat a large nonstick skillet or griddle over medium-low heat for 2 to 3 minutes; test by flicking a drop of water on it, it should sizzle and dance, not evaporate instantly.
Lightly grease the pan with a small pat of butter, wiping off any excess with a paper towel so the pancakes do not fry in pooled fat.
Ladle about 1/4 cup of batter per pancake onto the skillet, leaving space between them so they do not touch.
Cook until bubbles form across the surface and start to pop, and the edges look matte and set, about 2 to 3 minutes.
Flip each pancake once with a wide spatula in one confident motion, then cook the second side until golden brown, another 1 to 2 minutes.
The pancake is done when it springs back lightly when pressed in the center and no wet batter is visible at the edges.
Transfer cooked pancakes to a plate and keep them loosely covered with a clean towel; do not stack them wet or they will steam and turn soggy.
Repeat with the remaining batter, re-greasing the pan lightly between batches.
Serve warm stacked with butter and warm maple syrup.