In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, vanilla sugar (if using vanilla sugar), salt, and sugar.

In a separate bowl, whisk the egg, vanilla extract and melted butter until combined. Stir in the buttermilk.

Gradually add the dry ingredients to the wet ingredients in 2–3 batches, gently whisking after each addition until just combined. Avoid overmixing; a few small lumps are perfectly fine. If the batter is too thick, stir in 1–2 tablespoons of water until it reaches a thick but pourable consistency.

Let the batter rest for 5–10 minutes. This allows the whole wheat flour to absorb the liquid, resulting in fluffier pancakes.

The key is balance here. Don’t rest it too long. If you let it sit for too long, especially after adding baking soda, you can lose some of the lift before cooking. So a brief rest is ideal for better consistency without sacrificing fluffiness.

Place a nonstick skillet or griddle over medium heat. Lightly grease with butter.

Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.

Transfer the pancakes to a plate and keep warm while cooking the remaining batter. Serve with maple syrup or honey, fresh strawberries, and whipped cream, if desired.