Whisk dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. This spreads the leavening evenly so every bite lifts.

Mix wet ingredients: In a separate bowl, whisk 1 3/4 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter (slightly cooled), and 1 teaspoon vanilla. The butter adds richness without making the batter greasy.

Combine gently: Pour the wet mixture into the dry. Stir with a spatula just until the flour streaks mostly disappear. Leave small lumps. Do not overmix or you’ll lose fluffiness.

Rest the batter: Let the batter sit for 5–8 minutes. This hydrates the flour and lets the leavening start working. The batter should look thick and puffy.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Flick a few drops of water on the surface—if they dance and evaporate quickly, it’s ready. Lightly coat with butter.

Portion the pancakes: Scoop about 1/3 cup batter per pancake. Don’t spread it thin; thick batter makes taller pancakes. Space them out so they don’t touch.

Cook until bubbly: Let the pancakes cook undisturbed until bubbles form across the surface and the edges look set, 2–3 minutes. Adjust heat if they brown too fast.

Flip once: Slide a thin spatula under the pancake and flip gently. Cook 1–2 minutes more until the underside is golden and the center springs back when tapped.

Keep warm: Transfer to a 200°F (95°C) oven while you finish the batch. This keeps them fluffy without drying out.

Serve right away: Top with a pat of butter and warm maple syrup. Add berries or a dusting of powdered sugar if you like.