In a large bowl, combine the flour, sugar, baking soda, and salt. Make a well in the middle and add the buttermilk, eggs, melted butter, and vanilla extract.

With a fork, whisk the eggs into the milk, and then begin to combine the wet ingredients with the dry ingredients, mixing from the outside of the bowl in, until the batter is mostly smooth.

Heat a large non-stick pan or griddle over medium heat. Once hot, grease the surface and immediately pour ⅓ to ½ cup of pancake batter (the more batter, the larger the pancake). Use the back of the scoop to spread the batter evenly on the hot surface. Cook the first side for 2 minutes, and once the edges are defined, flip the pancake over and cook the second side for another 2 minutes.

Note: Greasing is what gives pancakes their "crackle" look and crisp edges. For a flat, even color, omit the grease, just make sure to use a non-stick pan.

Remove the pancakes from the pan onto a plate and serve them as you cook, or keep them warm in the oven (at 200F) on a baking sheet while you repeat the process with the remaining batter.

Store leftover batter in the fridge overnight and let it come to room temperature before cooking them. Refrigerate cooked pancakes in an airtight container for up to 4 days or freeze them for up to 3 months. Reheat them in the microwave (30-60 seconds), toaster, toaster oven, or a pan over low to medium heat.