Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl and stir using a balloon whisk to combine.
Add the wet ingredients: buttermilk, melted butter, and vanilla, and mix until smooth. Let the batter rest for 5 -10 minutes.
Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
STORE: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes for as long as three months in the freezer.FREEZE: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.REHEAT: Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes.
OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm.
MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once, or until heated through.
FLOUR: You can use all-purpose flour or self-rising flour. If using self-rising, omit the baking powder and salt called in the recipe. You don't have buttermilk? NO problem!!To make 1 cup of buttermilk, combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. What the video here!DAIRY-FREE: If you are unable to have dairy, here are my tips on how to adapt this recipe:
Make your dairy-free buttermilk: mix 1 cup plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.