Although slightly fussier than the easiest pancake possible this is designed to come together quickly and not require a trip to the store for buttermilk.
This is, by the way, an opinionated take on the pancake. The whole wheat flour, lemon, and vanilla come through strongly enough to give it a distinct flavor so the pancakes can stand on their own and not simply act as a vessel for maple syrup. But they are good with syrup.
Based on Mark Bittman’s Everyday Pancake recipe in How To Cook Everything’s 10th anniversary revision. Changes inspired by Smitten Kitchen and The New Best Recipe.
Finally, the version here is rendered from rather imperfect notes and is likely to be revised.
1 cup all purpose flour (120g or 4 1/4 oz)
1 cup whole wheat flour (113g or 4 oz)
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 eggs
1 Tbsp lemon juice
1 tsp lemon zest
3/4 tsp vanilla extract
1 1/2 cups milk, plus a little extra
2 Tbsp butter melted and cooled, plus extra for cooking
Optional blueberries, chocolate chips, banana slices or similar
Melt butter so it has has an opportunity to cool.
Heat a large griddle or skillet over medium-high. After the first batch of pancakes reduces heat to medium.
Mix the dry ingredients including lemon zest.
Beat eggs, then beat in wet ingredients.
Stir wet ingredients into dry until mixed but still containing some lumps. Add more milk if the batter seems too thick.
Ladle onto buttered griddle. If using a fruit (or chocolate chips) press a few pieces into each pancake as soon as you’ve added the batter to the griddle. Cook the first side until bubbles appear. Flip and cook 2-4 more minutes.
Serve warm with maple syrup.