Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large bowl.
Whisk the buttermilk, melted butter, and vanilla extract in a separate bowl until smooth.
Pour the wet mixture into the dry ingredients. Fold gently until no dry pockets remain, leaving a few small lumps so the pancakes stay tender.
Let the batter rest for 10 minutes while a griddle or wide skillet heats over medium-low heat. Lightly coat the cooking surface with some of the butter.
Pour about 1/3 cup batter onto the hot surface for each pancake. Cook until bubbles rise and remain open on top and the bottom is golden, about 2 to 3 minutes.
Turn each pancake and cook for another 1 to 2 minutes, until puffed and cooked through. Repeat with the remaining butter and batter, adjusting the heat as needed.
