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In a big glass measuring cup (or something similar), whisk olive oil, buttermilk, yogurt, milk and vanilla extract to mix. Slowly whisk in melted butter.
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In a big mixing bowl, whisk all dry ingredients together. Once mixed, add wet ingredients to dry ingredients. Mix to combine, making sure to not over-mix. Let pancake batter sit for 10 minutes before preparing into pancakes. This batter will be thicker than your usual pancake batter but do not worry, the pancakes will turn out just fine.
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3
Heat a medium skillet (or if you have the electric pancake-making gadget, you can use that, too) over medium heat. Add about 1/2 tablespoon unsalted butter to the skillet. In my opinion, butter is the ideal fat to use while making pancakes, and please do not skimp on butter. Butter is what gives the pancakes those crisp edges that make soft and fluffy pancakes all the more desirable.
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4
Use a 1/4 cup measure to pour pancake batter to the skillet and lower heat to medium low. Using a 1/4 cup measure helps to make all the pancakes the same size. Cook pancake until tiny bubbles appear on the surface. Flip the pancake, add butter around the edges, and cook for another minute. This batter will make about 8 to10 pancakes (1/4 cup measure size).
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Enjoy with maple syrup and fresh seasonal fruits!
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Notes:
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1. If not eating pancakes right away, keep them warm in a 200u00b0F oven in a foil-lined cookie sheet until ready to serve.
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2. Store leftovers wrapped in foil in the refrigerator for a couple of days. Reheat in the toaster oven before eating.
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3. The pancakes can be frozen-stack, separate with sheets of parchment, wrap in foil, and store in freezer bags.
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4. You can use 1/2 teaspoon pumpkin spice mix instead of the spices listed.
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5. If using only buttermilk, use 2 cups.
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6. If using only yogurt and milk and no buttermilk, use 1 cup each of yogurt and milk.
