In a large mixing bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, and sea salt until thoroughly combined.
In a separate medium-sized bowl, whisk together the low-fat buttermilk, eggs, and vanilla extract.
Gradually drizzle the melted butter into the wet ingredients while continuously whisking. The butter may begin to curdle due to colder ingredients but don’t worry—just keep whisking until well combined.
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until just combined. Remember, a few lumps are okay; overmixing will result in less fluffy pancakes. Let the batter rest for a moment.