In a medium sized bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until combined.

In a small bowl or liquid measuring cup, combine the buttermilk, oil, vanilla, and egg. Whisk until smooth.

Pour the wet ingredients over the dry ingredients and stir until just incorporated and no streaks of flour remain. The batter should be a little thicker than heavy cream.

Add enough oil to nonstick pan or cast iron skillet to coat the bottom of the pan. Tip- I use 1 tablespoon of oil for a 10" cast iron skillet.

Heat the skillet over medium heat. Once hot (but not smoking) scoop 1/4 cup of batter into the skillet and cook for two minutes on one side until the edges are set and bubbly.

Gently flip the pancake and continue to cook 1-2 minutes on the other side until golden brown, puffed, and cooked through. *Turn the heat down to medium low if the pancakes are browning too quickly.

Repeat the process with the remaining batter until all six pancakes are cooked. Serve warm with maple syrup and butter.