In a large bowl combine the first 6 dry ingredients.
In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
Cover and chill for a minimum of 2 hours or overnight.
Heat oil in a skillet.
Drop about 1/4 cup of batter into the skillet.
Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.