If you don’t have buttermilk on hand in the refrigerator, you may use this substitution. In a glass measuring cup combine 2 tablespoons of white vinegar or lemon juice and 2 cups of whole milk.
Whisk together and allow to set for 10 minutes before using to allow the faux buttermilk to thicken.
To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
In a large batter bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Create a well in the center of the flour mixture and add buttermilk, whole milk, large eggs, and melted butter. Gently stir together until just combined. (Do not over mix.)
Heat a lightly oiled griddle over medium heat.
Flick a bit of water across the surface and if it sizzles, it’s ready.
If you’d like even more butter flavor, rub a stick of butter over the hot griddle to coat it instead of oil.
Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden on the other side. Repeat with remaining batter.
Serve hot with warm maple syrup. This recipe will make 8-10 pancakes, depending on how big they are.
See more Pancake Recipes Here. Browse Breakfast Ideas Here.