clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buttermilk Pancakes


  • 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


  1. (This is the method that works best for my largest skillet which is a stainless steel skillet….)
  2. 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.
  3. 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.
  4. In a large bowl, whisk together all of the dry ingredients.
  5. In a separate bowl, whisk together all of the wet ingredients.
  6. Add the wet to the dry and whisk together until just barely combined.
  7. The batter will be lumpy.
  8. If you prepare the batter before heating, the batter will thicken up by the end and you’ll need to add more milk.
  9. 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.
  10. Flip and cook for another minute or two.
  • Author: Reformation Acres