Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and pour in the milk, melted butter, eggs and vanilla. Start whisking from the center and then incorporate the flour, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
Coat the griddle (or skillet) with a spray oil and then butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until golden.
Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Notes
Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.