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

In another bowl, beat the eggs and add the buttermilk, melted unsalted butter, and vanilla extract. Stir until combined, then pour this mixture into the dry ingredients, folding gently until just combined.

Heat a nonstick skillet or griddle over medium heat, lightly greasing it with butter. Pour 1/3 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.

In a saucepan, combine cranberries, raspberries, sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens, about 8–10 minutes.

Arrange the warm pancakes in a stack on a serving platter. Spoon the berry compote over the top, letting it cascade down the sides.

Scatter fresh mint leaves around the berry topping for garnish. Dust with powdered sugar if desired.

Serve with a drizzle of maple syrup for added sweetness.