Whisk buttermilk and eggs together in a large bowl.
Stir in oil and vanilla until combined.
Whisk flour, sugar, baking soda, baking powder, and salt together until just combined (batter may still be a bit lumpy but shouldn't have large lumps). Do not overmix.
Heat a large skillet over medium heat.
Grease the skillet using butter, oil, or nonstick cooking spray.
Using 1/4 cup measuring cup, portion batter into pan in 4 places.
Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes.
Flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
Notes
Buttermilk: If you don't have any buttermilk, you can make homemade buttermilk substitute.
Oil: Any neutral oil, like olive oil, canola oil, or vegetable oil, will work.
Mixing: I recommend mixing the batter by hand to avoid overmixing. Overmixing the batter can cause dense, heavy pancakes.