In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the eggs and then add the buttermilk, heavy cream, and vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.

Fold in the melted butter.

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter.

Serve warm with your favorite syrup, fresh fruit, or whipped cream.