Separate the eggs, placing the yolks in a large mixing bowl and the whites in a smaller bowl.

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

In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir the dry ingredients thoroughly.

Using a hand mixer, beat the egg whites until they form soft peaks, about 4-5 minutes.

Gently fold the whipped egg whites into the pancake batter using a spatula.

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

Preheat a nonstick skillet over medium heat and lightly grease it with butter. Pour 1/3 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook until golden brown, another 2-3 minutes.

Stack pancakes on a warm plate and serve fresh with butter and maple syrup.