In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined, leaving a few small lumps in the batter.

Let the batter sit at room temperature so the baking powder can begin activating and the flour can fully hydrate, giving noticeably fluffier pancakes.

Heat a griddle or non-stick pan over medium heat and lightly grease it with butter until it melts and coats the surface evenly.

Ladle about a quarter cup of batter onto the hot griddle for each pancake, spacing them apart so they have room to spread.

Cook the pancakes undisturbed until small bubbles rise to the surface and pop, and the edges look set and slightly matte rather than glossy.

Flip each pancake with a spatula in one confident motion and cook the second side until it turns golden brown.

Move the cooked pancakes to a plate and tent loosely with foil, or hold them in a low oven, to keep them warm while you cook the rest.

Re-grease the griddle lightly between batches and repeat pouring, cooking, and flipping until all the batter is used up.