Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk together the egg, buttermilk, butter or oil, and vanilla.

Make a well in the middle of the dry ingredients. Pour the wet ingredients into the dry ingredients, gently stir until all traces of the dry ingredients disappear. There will be small lumps.

Let the batter rest for 15 minutes.

While the batter rests, heat a large skillet over medium-heat or preheat an electric griddle to 350°F.

Lightly grease the pan with butter or vegetable oil.

Spoon 1/4 cupfuls of batter onto the hot surface.

Cook the pancakes until small bubbles form on the tops and bottoms are light brown (about 1 to 2 minutes).

Flip and cook another 1 to 2 minutes until the bottoms are brown.

Serve with butter and pure maple syrup.

Freeze leftover pancakes on a baking sheet. When you are ready to use, reheat them in a 250°F oven.