In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add it into the dry instead.
Make a shallow well in the dry ingredients and then pour in the wet. Whisk until the dry and wet ingredients are incorporated, lumps are fine.
Let the batter rest for 5 minutes while you preheat a griddle {or skillet} to 375 degrees and coat with coconut oil. Once preheated scoop full, 1/4 cup of batter and slowly pour onto griddle and gently spread the batter out to make a larger pancake. Griddle the batter for 4-6 minutes or until golden underneath and the batters bubbles no longer fill back in when they pop.
Flip and continue to cook until golden, about 3-4 minutes. Transfer cooked pancakes to a rimmed sheet pan and keep warm in a 200 degree oven and repeat with the remaining pancake batter.
Serve with butter, maple syrup and fresh berries! Enjoy!