In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined and there are no lumps.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth and homogenous.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined. A few small lumps are okay — do not overmix. Let the batter rest for 5–10 minutes to allow the leaveners to activate and the gluten to relax; the batter will thicken slightly.

Cook & Serve

Preheat griddle or skillet

Place a nonstick or cast-iron griddle/skillet over medium heat and let it preheat for 4–6 minutes. Test for correct temperature by sprinkling a few drops of water — they should sizzle and evaporate quickly but not immediately burn. Lightly brush the surface with the neutral oil or a little melted butter, wiping off any excess with a paper towel so the pan is evenly greased.

Portion pancakes

Use a 1/4-cup measuring cup (or 3–4 tablespoons) to portion batter onto the preheated griddle, leaving about 2 inches between pancakes. For larger pancakes use 1/3–1/2 cup per cake.

Cook first side

Cook pancakes until bubbles form across the surface and the edges look set, about 2–3 minutes depending on heat. The underside should be golden brown when you lift an edge with a spatula.

Flip and finish

Flip the pancakes and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate or oven set to low (about 200°F / 95°C) to keep warm while you finish the rest.

Serve

Stack pancakes, add a pat of butter if using, and drizzle with maple syrup. Serve with optional fresh berries or sliced fruit. Leftover pancakes can be cooled, wrapped, and refrigerated for up to 3 days or frozen for up to 1 month.