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In a large bowl, whisk together the flour, baking soda, salt, and sugar. Add the buttermilk and whisk just until all dry ingredients are moistened. Add the egg, melted butter, and vanilla extract (if using), and whisk just until combined. Batter should be a bit lumpy.
Allow the batter to rest for 5 to 10 minutes.
Set an electric griddle to 350 degrees degrees F. Alternately, place a large skillet over MEDIUM heat. Coat the griddle or skillet with nonstick cooking spray (or vegetable oil).
Using a ¼ or ⅓ cup measure (see notes below), measure and pour the pancake batter on to the hot griddle or pan. Repeat, leaving some space between the pancakes. Cook for about 2 minutes or until lightly browned on the bottom. Use a spatula to carefully flip the pancakes. Allow to cook for another minute or two then transfer to a platter and repeat with remaining batter.
To keep warm, place the pancakes on a baking sheet and transfer to a 200 degree F oven while you cook the 2nd batch.
Serve with butter pats, maple syrup, berries, or any other pancake toppings you love.