Whisk the 2 cups flour, 2 tbsp sugar, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt together in a large bowl until evenly combined.

In a separate bowl, whisk the 2 cups buttermilk, 2 eggs, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry and fold with a spatula until just combined, about 10 to 12 strokes. Rest the batter for 5 minutes.

Heat a griddle or skillet over medium heat, brush with the 1 tbsp vegetable oil, and pour ¼ cup batter per pancake. Cook 2 to 3 minutes until bubbles form and edges look set, flip, and cook 1 to 2 minutes more until deep golden brown.

Stack 3 pancakes per plate, top with a pat of butter, pour over warm maple syrup, and dust lightly with powdered sugar before serving.