Step 1: In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt to ensure a lump-free and aerated dry base for the fluffiest buttermilk pancakes.
Step 2: In a separate medium bowl, whisk together the room-temperature buttermilk, eggs, melted butter, and vanilla extract until well combined and smooth.
Step 3: Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula, stopping as soon as the large flour streaks disappear; remember that small lumps are okay for the fluffiest buttermilk pancakes.
Step 4: Allow the batter to rest at room temperature for 10 to 15 minutes to allow the leavening agents to activate and create the air bubbles needed for height.
Step 5: Heat a non-stick griddle or large skillet over medium-low heat and lightly grease with a small amount of butter or oil.
Step 6: Scoop approximately 1/4 cup of batter onto the hot griddle for each pancake, leaving enough space between them for easy flipping.
Step 7: Cook for 2 to 3 minutes until the surface is covered in bubbles and the edges appear set and slightly dry.
Step 8: Carefully flip the pancakes and cook for another 1 to 2 minutes on the second side until golden brown and cooked through.
Step 9: Serve the fluffiest buttermilk pancakes immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.
Step 10: Keep any remaining pancakes warm in a 200°F (95°C) oven while finishing the rest of the batter.