• Preheat griddle or large skillet to medium-high heat (375°F). Griddle is ready when water droplets sizzle immediately.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until combined.
• Gently fold wet ingredients into dry ingredients using a spatula. Mix until mostly combined with some lumps remaining. Do not overmix.
• Lightly butter the hot griddle. Pour ¼ cup batter per pancake, spacing 2 inches apart.
• Cook for 2-3 minutes until bubbles form on surface and edges look set. Flip once.
• Cook other side for 60-90 seconds until golden brown. Transfer to warm plate in 200°F oven.
• For syrup: Melt butter in saucepan over medium heat. Add brown sugar and stir for 2 minutes until bubbly.
• Slowly pour in cream while stirring constantly. Remove from heat once smooth.
• Stir in vanilla extract and pinch of sea salt. Cool for 5 minutes.
• Stack warm pancakes on plate, drizzle generously with caramel syrup, and serve immediately.

Tips:

• Don't overmix batter. Use real buttermilk for best results. Keep cooked pancakes warm in 200°F oven.

Storage:

• Refrigerate cooked pancakes up to 4 days between parchment paper. Freeze up to 3 months. Reheat in toaster or 350°F oven.