Combine flour, salt, sugar, baking soda in a large bowl and stir well.

Combine eggs, melted butter, vanilla extract, and buttermilk in another bowl.

Pour liquid into flour mixture and barely mix until just incorporated. Lumps are okay. You don't want to mix too much or you'll develop too many gluten strands and they will be tough and rubbery.

Measure onto hot griddle with 1/4 measuring cup, greased if not nonstick. I often grease my non-stick griddle lightly for the first batch only for better browning of the first batch. I use a nonstick, electric griddle on medium high and lightly butter it once just before putting the first batch on. Give it plenty of time to get throughly hot. A flick of water should dance around on the griddle surface if the griddle is hot enough. If it vaporizes instantly the griddle is too hot. If the water drops just sit there and sizzle until they evaporate then the griddle needs to be hotter.

Flip when bubbles have formed across the surface and the edges are beginning to look dry. The second side does not take as long as the first. It's okay to peek.

Makes about seven to eight 6 inch pancakes.

Notes: I occasionally substitute 1/2 cup of whole wheat flour for the all purpose flour, occasionally I will then have to add more buttermilk.