In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.

Divide the batter into three equal portions. Leave one portion plain, add a few drops of red food coloring to one portion, and blue food coloring to the other portion. Mix until the colors are well incorporated.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Repeat with the remaining batter, adjusting the heat as needed to prevent burning.

Serve the pancakes warm with maple syrup and enjoy!