In a large mixing bowl, crack your eggs and whisk them together with granulated sugar and vanilla extract until fully combined. Slowly stream in the melted unsalted butter while whisking continuously, ensuring it blends smoothly. Pour in the buttermilk, mixing until everything is well incorporated and smooth.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Ensure these dry ingredients are well mixed to guarantee an even rise.

Gently pour the dry mixture into the bowl with the wet ingredients. Using a spatula, gently fold the two mixtures together until just combined. Be careful not to over-mix.

Allow the batter to rest at room temperature for about 30 minutes. This crucial step relaxes the gluten in the flour, giving your pancakes a softer, fluffier crumb.

Preheat a nonstick skillet or griddle over medium-low heat. Add a pat of unsalted butter, allowing it to melt and coat the surface evenly.

Using a measuring cup, pour your desired pancake size onto the hot skillet. Watch closely as bubbles begin to form on the surface, usually after about 2-3 minutes.

Gently flip the pancake over using a spatula and cook for another 1-2 minutes until the other side is golden brown and the center feels firm to the touch.

Stack your fluffy buttermilk pancakes on a plate, serving immediately while they are warm. Add your favorite toppings to enhance your breakfast experience.