Preheat your pan: Heat a nonstick skillet or griddle over medium heat for 5 minutes. Lightly grease with butter or neutral oil. A well-heated surface helps pancakes rise and brown evenly.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Mix wet ingredients: In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Combine gently: Pour the wet ingredients into the dry. Stir with a spatula just until no big streaks of flour remain. A few small lumps are fine. Do not overmix or the pancakes will turn dense.

Rest the batter: Let the batter sit for 5 minutes. This gives the leaveners time to activate and thickens the batter for taller pancakes.

Portion the batter: Scoop about 1/4 cup per pancake for thick, medium-size rounds. If you like them extra thick, use a heaping 1/4 cup and spread gently into a circle about 4 inches wide.

Cook the first side: Place batter onto the hot pan. Cook until you see bubbles across the surface and the edges look slightly set, about 2–3 minutes. Adjust the heat if they brown too fast.

Flip and finish: Flip carefully and cook 1–2 more minutes, until both sides are golden and the center springs back when lightly pressed.

Keep warm: Transfer to a baking sheet and keep in a 200°F (95°C) oven while you finish the batch.

Serve right away: Top with butter and warm maple syrup. Add berries, sliced bananas, or a dusting of powdered sugar if you like.