In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.

In another bowl, beat the egg and then whisk in the buttermilk, vanilla, and melted butter until well blended.

Slowly pour the wet mixture into the dry ingredients and stir until just combined. It is okay if the batter is a bit lumpy.

Preheat a nonstick griddle or large skillet to 375°F. Lightly grease the surface with butter. Pour about 1/4 cup of batter for each pancake.

Cook until you see small bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown. Serve warm with desired toppings.