In a large bowl, whisk together the pastry flour, baking powder, baking soda, salt, and sugar until combined.
Pour the buttermilk, vanilla extra, melted butter, and eggs into the flour mixture. Whisk in until combined.
Prepare a griddle or large non-stick pan with non-stick spray or butter. Preheat over medium-low heat. Scoop the pancake batter onto the griddle in ¼ cup portions. Cook for 1-2 minutes, or until bubbles form and pop on the top of the batter. Flip the pancakes and cook another 1-2 minutes, or until golden on the bottom.
Remove the pancakes from the pan and repeat with the remaining batter.
Serve pancakes warm with your favorite toppings!
Notes
Storage Directions:
Refrigeration: Leftover pancakes keep covered in the refrigerator for 2-3 days.
Freezing: Stack pancakes with pieces of parchment or wax paper between them. Freeze in a freezer-safe container for up to 3 months.
Reheating - reheat pancakes in a toaster oven for 1-2 minutes (if not frozen) or 2-3 minutes (if frozen) or in a microwave at medium heat on 20-second intervals until heated through.
Recipe Pro-Tips:
To Make Homemade Buttermilk (Also Known as "Sour Milk") - add 1.5 tablespoons white vinegar to a 2-cup measuring cup. Add milk and fill to the 1 ½ cup line. Stir gently with a spoon for 10 seconds and then let sit for 5 minutes, or until the milk starts to curdle.
To Make Dairy-Free Pancakes: make vegan sour milk by substituting non-dairy plant milk for regular milk when making buttermilk (directions above).
To Make Classic Buttermilk Pancakes: replace whole wheat pastry flour with all-purpose flour. Follow the recipe directions as listed.
Substituting Whole Wheat Pastry Flour: if you don't have or can't find whole wheat pastry flour, you can substitute a mixture of half all-purpose flour and half whole wheat flour, or 1 ¼ cup (150g) of each.