Sift all the dry ingredients in a bowl; flour, baking soda, baking powder, sugar, and set aside.
In a small bowl, separate the eggs (white eggs in one and yolk in another)
Whisk the egg yolks, buttermilk, vanilla extract, and melted butter together. Mix with the flour mixture, do not over mix it is okay to see small lumps.
Whisk the egg whites until stiff (it foams up). I used a hand mixer to achieve this.
Gently fold in the egg whites into the flour mixture and set aside.
Heat a skillet or griddle and brush the oil or melted butter over it.
When the griddle is hot enough scoop the batter onto the griddle using a measuring cup and spread out a little bit.
Get ready to flip the pancake when it starts to bubble, this takes about 2 minutes, flip and cook on the other side until fully cooked through in the middle and golden brown.
Serve with warm syrup and any fruit of your choice.
If you don't have buttermilk, here's the substitution:
1 cup of milk add 1 tablespoon of white vinegar or lemon juice and set aside for about 5 minutes.