Best Buttermilk Pancakes (With Crispy Edges)

In a large mixing bowl, combine and eggs, sugar, and vanilla. Stream in cooled melted butter. Then stir in the buttermilk. Set aside.
2 eggs, 3 tablespoon granulated sugar, 2 teaspoon vanilla extract, ¼ cup unsalted butter, 2¼ cup buttermilk
In another mixing bowl, whisk together flour, baking powder, baking soda, and salt.
2¼ cup all-purpose flour, 3 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
Empty the dry ingredients to the wet, and fold in gently ONLY until flour is no longer visible. Do not over-mix. The batter may appear lumpy. Allow batter to rest on the counter for 30 mins.
Add butter generously to nonstick skillet on med-low heat. Dollop batter to pan creating desired pancake shape/size. Bubbles will appear and the pancakes edges will fluff up and set. Use a spatula to gently peek underneath. If pancake starts to fall apart or it still appears pale, wait. Check again when the bubbles start to burst. When you see that crispy brown rim form, they are ready to flip.
Flip pancake. Gently push or poke the center to check if you still see wet batter as the center will always cook last. Once it's done, transfer to plate. Serve immediately with your favorite syrups, fruit, or pancake toppings.