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.
Lightly coat a non-stick skillet with cooking spray or a bit of canola oil and heat over medium-low.
Once the skillet is hot, ladle approximately 1/2 to 2/3 cup of batter per pancake onto the skillet. It's time to flip when the edges firm up and bubbles form and burst on the surface.
Carefully flip the pancake using a spatula and cook for a few more minutes until the pancake is golden brown and cooked through.
Repeat with the remaining batter, lightly greasing the skillet as needed.
Serve the pancakes warm with a pat of butter and maple syrup for a classic finish.