1 1/2 cups all-purpose flour
1 1/3 cups buttermilk
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 teaspoon vanilla extract

How to make it

1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Add the eggs, buttermilk, and vanilla extract to the flour mixture, stirring until just combined (the batter will be lumpy).

3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook over medium heat about 2 minutes on each side of until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Note: My pancakes hardly bubbled on the top. Just flip them when the edges are a bit dry. Or you can sneak a peek to see if underneath it brown.  Then again, I’m sure you’ve made pancakes before. Do what works for you. But, do not… DO NOT… use wheat flour. I made these pancakes at may parents house and all they had was a white and wheat blend. They came out d i s g u s t i n g.  So flat. Ugh, what a waste of buttermilk.