Whisk together the dry ingredients in a large bowl.

Whisk in the buttermilk, eggs and vanilla extract just until combined.

Add wet ingredients to dry ingredients and mix until combined

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and syrup.