Preheat oven to 200 degrees.
Mix together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl lightly beat eggs. Add buttermilk, heavy cream, vanilla, and melted butter.
Add wet ingredients to dry ingredients and mix until just combined. Do not over mix; batter will be lumpy. Set batter aside to rest 10 minutes. Or, batter may be refrigerated for up to 1 hour.
Meanwhile, heat and electric skillet to 375 degrees or heat a cast iron skillet on the stove over medium-high heat.
Lightly grease the pan with the stick of cold butter. Ladle 1/3 cup batter onto greased, hot skillet.
Flip pancakes after bubbles rise to the surface and the bottoms are nicely browned. Cook second side until lightly browned.
Remove to a plate and place in the oven to keep warm until all pancakes are cooked and you are ready to serve.