Mix the dry ingredients (flour, salt, baking soda) in a medium bowl.
Mix the wet ingredients (buttermilk, eggs, oil, applesauce, honey, vanilla), in a smaller bowl. If any of your ingredients are cold, the honey may need an extra minute of whisking to incorporate.
Begin heating a large non-stick skillet over medium heat.
Pour the wet ingredients into the dry mix, whisking until smooth.
Add some butter or oil to your skillet, and once it melts and spreads a bit, dollop the batter onto the hot skillet using a 1/4 cup measure for each pancake.
Cook the pancakes until the perimeter begins to set and you see small bubbles form on the surface (1-2 minutes).
Flip and cook the other side for another 15-30 seconds, or until springy to the touch.
Repeat with remaining batter (recipe makes about 12 pancakes).
Notes
Nutrition facts based on using store-bought buttermilk. WW SmartPoints: 2