Separate the egg yolks from the whites, placing the yolks in a large mixing bowl and the whites in a separate clean bowl.

In the bowl with the egg yolks, whisk together the buttermilk, melted butter, and vanilla extract until well blended.

In another bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt, and whisk together.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

In the bowl with the egg whites, beat them with a hand mixer until soft peaks form, about 4-5 minutes.

Gently fold the whipped egg whites into the pancake batter.

Allow the batter to sit for 10-15 minutes at room temperature.

Heat a nonstick skillet or griddle over medium heat and add a drizzle of oil. Pour 1/3 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip to achieve a golden brown color on both sides, about 2-3 minutes per side.

Stack pancakes and serve warm, topped with butter and maple syrup.