In a spacious bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Mix thoroughly to ensure even distribution of the dry ingredients.

In another bowl, whisk together the buttermilk, beaten egg, melted butter, and vanilla extract until the mixture is smooth and creamy.

Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just blended. It's perfectly fine if the batter remains slightly lumpy; avoid overmixing for the best texture.

Heat a non-stick skillet or griddle over medium heat, and lightly coat the surface with butter or oil to prevent sticking.

For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Allow them to cook until small bubbles appear on the surface, which should take about 2-3 minutes.

Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until they are golden brown and fluffy.

Transfer the cooked pancakes to a plate and cover them to keep warm while you continue with the remaining batter.