The fluffiest buttermilk pancakes ever - blueberry, chocolate chip or sprinkles

Ingredients

• 3 cups all purpose flour
• 4 tablespoons sweetner (sugar, agave, Splenda)
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk (I recommend whole or 2%)
• 3 large eggs
• 1/3 cup butter, melted

Optional mix-ins

1/4 cup blueberries - fresh or frozen

1/4 cup chocolate chips

sprinkles

1 tsp. vanilla extract

1/2 tsp. lemon or orange extract

Directions

1. Preheat your griddle over medium heat.
2. In a large bowl, combine all the dry ingredients (flour, sweetner, baking powder and soda, and salt). In a separate bowl, mix wet ingredients (buttermilk, milk, eggs and melted butter). 
3. When you are ready to make the pancakes, pour you wet ingredients into your dry ingredients and stir  until they are just mixed.  
4. At this point, I separate the mixture into different bowls for the different children.  In one bowl, I add about 1 cup of batter and 1/4 cup of blueberries.  In another bowl, I add 1 cup of batter and the chocolate chips.  In the remainder of the batter, I add the vanilla and lemon or orange extract.  
5. Use about 1/3 to 1/2 cup to make each pancake, flipping when the batter starts to bubble slightly around the edges.  Turn and cook for a couple more minutes or until cooked throughout.  To make the sprinkle pancakes, scoop your pancake mix onto the griddle, sprinkle the goodies on top and then flip when ready.  
6. ENJOY!

This makes a lot of pancakes - plenty to freeze and enjoy on another day.