Total Time
28mins
Prep 20 mins
Cook 8 mins

You will love these pancakes. I always make extra and freeze them so my granddaughter can have some before school. Quick Tips: How to Freeze Pancakes - 1. Place a sheet of wax paper between each pancake and stack together. 2. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. 3. Use the frozen pancakes within 1 to 2 months for best quality. Next Tip: How to Reheat Frozen Pancakes: - Microwave: Remove foil and wax paper. Place 3 frozen pancakes in a stack on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through. - OR - Conventional Oven: Place frozen pancakes in a single layer on a cookie sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Directions

  1. In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
  2. In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter.
  3. IMPORTANT: Keep these two mixtures separate until you are ready to cook.
  4. Heat a lightly oiled griddle or frying pan over medium heat.
  5. Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together.
  6. Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.
Most Helpful

These made an easy and delicious breakfast. They were just the right thickness. Made for PAC Fall 2012.

Lavender Lynn November 03, 2012

Seems like I forgot to post my review. These were really good pancakes. Thanks Jim :)

Boomette May 17, 2012