Preheat a large skillet or griddle over medium to medium-low heat.
Meanwhile, in a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add buttermilk, melted butter, egg, and vanilla. Stir until combined. Small lumps are ok.
Lightly grease the pan with butter. Pour ¼ cupfuls onto heated skillet/griddle.
Cook pancakes until bubbles start to form (about 1 minute). Flip and cook 1-2 more minutes or until golden. Serve immediately.
Notes
I don't recommend subbing in homemade buttermilk (milk+vinegar) for this recipe. It's not thick enough and doesn't make tall fluffy pancakes.
Freezer friendly: Cooled pancakes can be stored in a plastic ziploc bag in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. The nutrition information is for 1 pancake.