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

In a separate bowl, beat the egg, then add the buttermilk, melted butter, and vanilla extract. Mix gently until just combined.

Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together until just combined; the batter should remain slightly lumpy.

Preheat a non-stick skillet or griddle over medium heat, adjusting temperature as needed. Lightly grease the surface with butter or oil.

Using a 1/4 cup measuring cup, pour the batter onto the preheated skillet, spacing the pancakes 2 inches apart. Cook until bubbles form on the surface (2-3 minutes).

Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown.

Transfer the pancakes to a warm plate and serve immediately, topping with maple syrup, fresh berries, or yogurt.