- 1 cup all purpose flour
- 1 cup whole wheat flour
- ½ Tablespoon baking powder
- ½ teaspoon salt
- 2 Tablespoons sugar
- 1 cup milk
- ½ cup buttermilk
- ¼ cup butter, melted
- 2 eggs
- ½ teaspoon vanilla
- (This is the method that works best for my largest skillet which is a stainless steel skillet....)
- Grease the cold skillet all around with the end of a stick of butter. You only need to do this once for the entire batch of pancakes.
- Turn the burner on over medium-low heat and allow the skillet to heat up while mixing the pancake batter. Between the bit of butter and a fully heated skillet, the pancakes shouldn't stick.
- In a large bowl, whisk together all of the dry ingredients.
- In a separate bowl, whisk together all of the wet ingredients.
- Add the wet to the dry and whisk together until just barely combined.
- The batter will be lumpy.
- If you prepare the batter before heating, the batter will thicken up by the end and you'll need to add more milk.
- Scoop out by quarter-cupfuls onto the hot skillet and allow to cook until the entire surface of the pancakes are bubbly and the edges are dry.
- Flip and cook for another minute or two.
Recipe by Reformation Acres at https://www.reformationacres.com/2011/11/buttermilk-pancakes-recipe.html