In a large mixing bowl, sift together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and a pinch of salt. Whisk until well blended.

In another bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth and slightly frothy.

Gently pour the wet ingredients into the dry mix, stirring slowly until just combined. Let the batter rest for about 5 minutes.

Heat a non-stick skillet or griddle over medium-low heat for a couple of minutes.

Using a ladle, pour a small amount of batter into the skillet, forming pancakes about 4 inches in diameter. Cook for 3-4 minutes and flip, cooking for another 2-3 minutes until golden brown.

Transfer the pancakes to a warm plate or keep them warm in a low oven until serving.