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In a large bowl, whisk flour, sugar, salt, baking powder, and baking soda.
In another bowl, whisk milk, buttermilk, eggs, oil, and vanilla.
Slowly pour wet into dry, whisking until just combined. Don’t overmix.
Let batter rest while preheating oven to 375°F.
Preheat an 8” skillet over low-medium heat for 8 minutes.
Lightly oil and wipe out excess. Pour in 2 ladles of batter.
Cook on stovetop for 8 minutes until bubbles form at edges.
Place skillet in oven for 9 minutes, top rack.
Use spatula to loosen pancake and flip out of pan.
Repeat with remaining batter, keeping cooked pancakes warm.
In a saucepan, melt butter. Add honey, maple syrup, and soy sauce. Whisk until smooth.
Stack pancakes, top with butter, pour over syrup, and serve hot.