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Make a dry batter with flour, sugar, baking powder, baking soda, and salt. Whisk together and set aside.
Make a wet batter with buttermilk, milk, melted unsalted butter, vanilla, and egg.
Slowly pour the wet ingredients into the dry mixture while folding and not over whisking. Lumps are good.
Let the batter rest for 5-10 minutes.
Preheat a skillet to medium low heat.
Add a little oil and butter to the pan to achieve crispy edges.
Pour batter onto the pan and allow the pancake to cook until small air bubbles begin to form.
Flip the pancake and do not pat it down to keep it fluffy.
Cook until the bottom is also crispy then remove from the pan.
Immediately add butter and enjoy.