Source  Our Best Bites

Recipe Added:  11/7/2011

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 cup batter for large pancakes 5-6″ and 2 Tbsp for kid-sized ones 2 /2-3″. Wait until bubbles form and edges are set and then flip.

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice (preferred) or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

These pancakes freeze well. Place pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, warm up in the microwave or toaster.

1. http://www.ourbestbites.com/2010/03/whole-wheat-buttermilk-pancakes/