Combine flour, sugar, baking soda, baking powder, and salt. Make a well and add the buttermilk and eggs. Whisk until a thick batter remains. Stir through the vanilla and red food coloring.
Let the batter sit for 10 minutes to thicken.
Add oil to a non-stick pan and place over medium heat. Once hot, drop ¼ cup portions of the pancake batter and cover the pan. Cook pancakes for 2-3 minutes, flipping halfway through.
Repeat the process until all the pancakes are cooked up.
Notes
TO STORE: When the pancakes have cooled completely, put them in an airtight container or in a Ziploc bag and store them in the fridge for up to 3 days.TO FREEZE: Freeze the pancakes in an airtight container or bag. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. Pancakes stored in the freezer last up to 3 months. TO REHEAT: Microwave frozen or refrigerated pancakes for 30 seconds before serving them.