Ingredients
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1 cup all-purpose flour
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1 cup whole-wheat pastry flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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¼ teaspoon baking soda
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⅛ teaspoon salt
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2 large eggs, lightly beaten
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1 ½ cups buttermilk
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1 teaspoon vanilla extract
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¼ cup unsalted butter (1/2 stick), melted
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Pure maple syrup, sliced bananas and/or toasted sliced almonds for topping (optional)
Directions
- Whisk all-purpose flour, pastry flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
- Whisk eggs, buttermilk and vanilla together in a small bowl; add to flour mixture and whisk until just combined. Stir in butter just until combined. Let the batter stand at room temperature until slightly thickened and fluffy-looking, about 5 minutes.
- Meanwhile, place a large nonstick skillet over medium-low heat (or use a preheated griddle).
- Working in about 8 batches (3 pancakes per batch), pour about 2 tablespoons batter per pancake into the pan (or onto the griddle); cook until the edges are dry and bubbles appear on the surface, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes.
- Top the pancakes with maple syrup, bananas and/or almonds, if desired
