Preheat the oven to 200 degrees F.

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

Using a sharp knife, slice the vanilla bean lengthwise. Use the flat edge of the knife to scrape out all of the vanilla from the inside of the bean.

In a separate smaller bowl, whisk together the egg, buttermilk, and vanilla.

Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to mix the ingredients together until just combined. Let the batter rest for five minutes while you heat the griddle.

Heat the griddle over medium heat. Add a tablespoon of butter to the griddle. When it melts, add about a ¼ cup sized scoop of batter to the griddle. Cook for 2-3 minutes per side. When done, add pancake to a baking sheet and place in the oven to keep warm while you make the rest.

Serve pancakes with fresh summer fruit, maple syrup, and a dusting of powdered sugar.

*Note: All-Purpose gluten free flour can be used instead as well.