Preheat the oven to 425°F(218°C).
In a large bowl: add eggs, melted butter, buttermilk, vanilla extract and mix well.
Add flour, sugar, baking powder, baking soda, salt and mix well.
Place parchment paper on top of the sheet pan and coat with cooking spray. Transfer the batter to the pan and spread to create a smooth even layer.
Bake for 13-15 minutes or until a toothpick placed in the center of the pancake comes out clean.
Slice the pancakes into squares.
Pancakes may be stored in an airtight container for up to a week in the refrigerator.