In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and helps prevent clumping later. Set aside while you prepare the wet ingredients.

In a separate bowl, beat the eggs until smooth, then whisk in the buttermilk, melted butter, and vanilla extract if using. Ensure the butter is not too hot or it may cook the eggs slightly. Mix until well combined.

Pour the wet mixture into the dry ingredients. Gently fold using a rubber spatula or wooden spoon until just combined. The batter should be lumpy, not smooth. Overmixing can lead to tough pancakes. Let the batter rest for 10 minutes.

Place a heavy bottomed non-stick frying pan or griddle over medium heat. Lightly grease with butter. The surface is ready when a drop of water sizzles and evaporates on contact.

Using a ladle or measuring cup, pour about 60 ml (1⁄4 cup) of batter for each pancake. Space them well apart to allow for spreading. Avoid pressing the batter down after pouring.

Cook the pancakes without disturbing them for about 2 to 3 minutes. Watch for bubbles forming across the surface and the edges beginning to set. This signals the right moment to flip.

Carefully flip each pancake using a wide spatula. Cook for another 1 to 2 minutes on the second side until golden and fully set. Transfer to a plate and keep warm in a low oven while you repeat.

Continue greasing the pan as needed and cook the remaining batter in batches. Stir the batter gently between rounds if it begins to thicken or separate slightly.

Stack the pancakes and top with softened butter and warm maple syrup. Serve with crispy bacon, fresh berries, or whipped cream for a classic American breakfast experience. For added flair, dust with icing sugar before serving.