• 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.

Serve with maple syrup, fresh fruit & whip cream.