In a large mixing bowl, whisk together 2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar until evenly combined.

In a medium mixing bowl, whisk 1 3/4 cups buttermilk, 2 large eggs, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until fully combined.

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, leaving some lumps in the batter.

Let the batter rest for 3 to 5 minutes to allow the baking powder to activate and the flour to hydrate.

Preheat a griddle or large non-stick skillet over medium heat (about 350°F) for 2 minutes, testing with a few drops of water to ensure they sizzle and evaporate immediately.

Lightly butter the griddle surface, allowing the butter to melt and coat evenly to prevent sticking.

Pour 1/4 cup of batter onto the griddle for each pancake, spacing them 2 inches apart, and cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.

Carefully flip each pancake and cook the second side for 1 to 2 minutes until golden brown.

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you finish cooking the remaining batter.