3 cups flour

4 tablespoons sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3 cups buttermilk

3/4 cup milk

1 teaspoon vanilla

4 eggs, beaten

1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a separate bowl, beat together buttermilk, milk, vanilla, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly greased griddle or frying pan over medium heat.

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until just blended together.Do not overmix! Scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook on both sides until golden brown. Serve with butter, syrup, and powdered sugar or fruit preserves.

Easy Overnight Oatmeal Pancakes

Healthier :)

4 cups Oats

6 cups buttermilk. (I add 1 T. vinegar or lemon juice to every c. of milk and let it sit for 5-10 minutes before adding rest of ingredients - you can't find buttermilk here.)

6 eggs

1 cup of flour

Magnolia Cafe’s Gingerbread Pancakes

4 eggs

1/4 c brown sugar

1/2 c buttermilk

1/2 c & 3 tbsp water

1/4 c coffee

2.5c white flour

2.5 tsp baking powder

2 tsp baking soda

1 tsp ground cloves

1 tbsp cinnamon

1 tbsp ginger

1 tbsp nutmeg

6 tbsp melted butter

Cream together the first 2 ingredients. Add the next 3 ingredients. In a separate bowl, sift together all but the last ingredient. Add the wet ingredients to the dry, mix well, and add butter and stir until combined. May need to add water if the batter is too thick. Recipe can easily be halved or doubled.