In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

In a separate bowl, whisk together buttermilk, eggs, melted butter and vanilla. It’s okay if the milk curdles a little bit.

Pour wet ingredients into the bowl of dry ingredients. Mix just until combined (mixture should be somewhat thick). Do not over-mix as this will deflate the batter. It’s okay if there are a couple streaks of flour. Add additional buttermilk, one tablespoon at a time, until the batter is pourable, but still thick.

Let the batter sit for 30 minutes (this is important to let the buttermilk thicken the batter).

Heat a pancake griddle or skillet over medium heat. Add a tablespoon of butter to grease the pan.

Once the pan is hot and butter is melted, add 1/3 cup batter. Cook until edges are set and there are bubbles in the center, about 3 to 4 minutes. Flip once and cook for another 2 to 3 minutes or until brown. Repeat with remaining batter.

Serve pancakes warm with maple syrup and fresh berries.