In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.

Heat a non-stick skillet or griddle over medium heat and grease lightly with cooking spray or butter.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.

Remove pancakes from the skillet and keep warm while you repeat with the remaining batter.

Serve the pancakes warm with fresh berries and a drizzle of maple syrup on top.