In a large mixing bowl, whisk together the sifted all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a small bowl or 2-cup measuring cup, whisk together the egg, buttermilk, extra-virgin olive oil, finely grated lemon zest, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and whisk gently just until the batter is mostly combined. A few small lumps are fine; stop as soon as there are no large streaks or clumps of flour to avoid overmixing.

Heat a nonstick skillet or griddle over medium heat until hot (about 3–5 minutes); the pan should be evenly heated. You can test readiness by flicking a few drops of water — they should dance and evaporate.

Lightly grease the hot skillet with a thin film of extra-virgin olive oil using a folded paper towel or brush. Reapply a little oil between batches only if pancakes begin to stick.

For each pancake, ladle about 3 tablespoons of batter onto the skillet, leaving space between pancakes. If the batter is thick, use the back of the scoop or spoon to gently spread each mound into roughly 4-inch rounds.

Cook until the bottom is deep golden brown and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip and cook the second side until golden and the center is cooked through, about 1–2 minutes more. If pancakes are browning too quickly, reduce the heat so centers have time to cook.

Transfer cooked pancakes to serving plates or place them on a baking sheet in a 200°F oven to keep warm while you finish the rest. Serve the pancakes warm.