In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until homogenous.

Create a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined; small lumps should remain.

Heat a non-stick griddle or large flat skillet over medium heat. Lightly coat the surface with vegetable oil.

For each pancake, sprinkle a small pinch (approx. 1/4 teaspoon) of brown sugar onto the griddle surface.

Place one pineapple slice directly onto the brown sugar and place a maraschino cherry in the center of the ring.

Ladle approximately 1/3 cup of pancake batter over the pineapple slice, starting from the center and moving outward to cover the fruit completely.

Cook for 3 to 4 minutes until the batter surface exhibits active bubbling and the edges appear set and matte.

Slide a wide spatula underneath the pineapple and flip the pancake in one fluid motion. Cook the reverse side for 1 to 2 minutes until golden brown.

Transfer to a plate with the caramelized pineapple side facing up and serve immediately.