In a large bowl, sift together, flour, sugar, baking powder, baking soda, and salt. Set aside. In a smaller bowl whisk together vanilla, buttermilk, yogurt, eggs, and melted butter. Gently fold the wet ingredients into the dry until just combined and no large lumps are visible. Do not overmix. Let the batter rest for at least 15 minutes. The batter can be made overnight.

On a griddle on medium-high heat, add a tbsp of oil. Ladle 1/4 cup of batter onto the griddle. Add a few berries. When the top of the pancake is covered with small bubbles and begins to dry, flip it with a thin metal spatula. (see photo). Repeat.

Keep pancakes warm by placing them on a baking sheet or plate in a 200-degree oven. Cover with paper toweling and foil before serving to prevent pancakes from becoming soggy.

Serve with warm huckleberry syrup or pure maple syrup and softened butter.

On low heat, place berries and 1/2 cup water in a small saucepan. Add in 2 cups of pure maple syrup. Let cook on low heat for 20 minutes- covered. Serve with pancakes. Can store in the fridge for up to one month.