In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
NOTE: This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Whole Wheat Buttermilk Pancakes: Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes: Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes: Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.