In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix the milk, rose water, egg, melted butter, and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.

Once the butter is melted and bubbling, pour about 1/4 cup of batter onto the skillet for each pancake.

Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Flip and cook for an additional 1-2 minutes until golden brown.

Repeat with the remaining batter, adding more butter to the skillet as needed.

Serve the pancakes warm with your choice of toppings such as honey, maple syrup, or fresh fruit.

For an extra touch, drizzle with a little more rose water mixed with honey.