In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking evenly distributes the leavening so the pancakes rise evenly.

In a separate bowl, whisk the eggs until lightly beaten. Add the milk, melted butter, and vanilla. Mix gently until combined.

Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. The batter should be thick and slightly lumpy.

Do not overmix. This is the most important rule.

Let the batter rest for 10–15 minutes. This allows the flour to hydrate and the gluten to relax, giving you softer pancakes.

Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter.

Pour about ⅓ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip gently and cook another 1–2 minutes until golden.

Serve immediately with butter and warm syrup.