Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl until evenly combined.

In a separate jug, whisk the buttermilk, eggs, melted butter, orange blossom water, orange zest, and vanilla extract together until smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few small lumps are fine. Do not overmix or the pancakes will be tough.

Let the batter rest for 5 minutes at room temperature. You'll see small bubbles forming across the surface.

Heat a flat griddle or large non-stick skillet over medium heat. Brush lightly with neutral oil or clarified butter and let it warm for 1 minute.

Pour 60 ml (1/4 cup) of batter per pancake onto the griddle. Cook for 2 to 3 minutes until bubbles break across the full surface and the edges look set and matte.

Flip each pancake once and cook for a further 1 to 2 minutes until the underside is golden brown and the center springs back when lightly pressed.

Transfer finished pancakes to a wire rack set inside a baking tray and keep warm in a 90 C / 195 F oven while you cook the remaining batter. Lightly regrease the griddle between batches.

Stack 3 to 4 pancakes per plate and serve with honey, salted butter, Greek yogurt, or fresh citrus segments alongside.