Preheat your oven to 425°F (220°C). Line a half-size baking sheet with parchment paper, and spray the parchment and the inside rims with nonstick cooking spray or brush with melted butter.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Make sure there are no lumps.

In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, vanilla, and 6 tablespoons of melted butter. Mix until well combined.

Pour the wet mixture into the dry mixture. Stir gently until just combined, being careful not to over-mix. A few lumps are okay.

Transfer the batter to the prepared baking sheet, spreading it evenly across the pan. Use a spatula for a smooth surface.

Bake the pancakes in the preheated oven for 13-15 minutes until they are golden brown and set in the center. They should spring back when lightly pressed.

Remove the pancakes from the oven and brush them with the remaining melted butter. Return them to the oven for an additional minute or two to brown the top slightly.

Let the pancakes rest for a minute before slicing into squares. Serve warm with your favorite toppings.