Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl for 20 seconds.

In a separate bowl, beat the eggs, then whisk in buttermilk and vanilla. Stream in the melted butter while whisking.

Pour wet into dry and stir with a spatula only until the dry streaks disappear. The batter should look lumpy.

Rest the batter 10 minutes. If it thickens past heavy cream, loosen with 1 to 2 tablespoons buttermilk.

Heat a griddle to 350°F, or a large skillet over medium for 5 minutes.

Spread a teaspoon of melted butter into a thin sheen. Pour ⅓ cup batter per hotcake and let it spread on its own.

Cook 2 to 3 minutes, until bubbles form across the surface and the edges look dry and set.

Flip once and cook 1 to 2 minutes more. Do not press down.

Hold finished hotcakes on a wire rack in a 200°F oven while you cook the rest.