Buttermilk Pancakes


  • ½ cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3½ tsp baking powder
  • 2 cups buttermilk
  • ½ cup corn oil
  • 1 cup water
  • butter for pan or griddle


  1. Using a hand or stand mixer (or a whisk and a powerful arm) combine the eggs, sugar and vanilla in a separate bowl on medium speed for exactly 60 seconds
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour and baking powder then set aside
  3. To the wet mixture, add the buttermilk, oil and water, and mix again on medium speed for 60 seconds.  Add dry ingredients and mix again on low speed for exactly 10 more seconds
  4. Heat skillet or griddle on medium-high. Melt enough butter to cover surface
  5. Spoon ¼ cup-sized ladles of batter into pan or on griddle
  6. Allow first side to cook until bubbles form on surface
  7. Flip, allow second side to cook until browned. You can tell that the middle is cooked when the pancake no longer feels goopy to the touch