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Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
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.