Buttermilk Pancakes

I made a birthday cake for my significant other earlier this month. It was a banana-bread cake with bananas and custard between the layers and chocolate frosting over the cake. Caused a serious sugar rush. Anyway, the recipe required a small amount of buttermilk. Since I rarely use buttermilk, I decided to use the remainder to make pancakes, and found them to be better than my previous recipe... (Recipe adapted from the 'Joy of Cooking' by Irma S. Rombauer):

Take 2 bowls. In the larger bowl, place the following dry ingredients:
1 cup AP flour, 0.5 cups Whole-wheat flour, 3 tbsp sugar, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp salt. Mix well.

In the smaller bowl, place the following wet ingredients:
1.5 cups buttermilk, 3 tbsp butter (melted), 2 eggs (beaten), 0.5 tsp vanilla extract. Stir until combined.

Pour the wet ingredients into the dry bowl and mix gently with a fork until everything is just mixed together. Do not over-mix - lumps are fine. Allow the batter to rest for a few minutes and then preheat a large nonstick pan with a little butter. Once hot, ladle portions of batter into the pan. Cook until the tops begin to bubble, then flip and cook until the second side is golden. Remove to a platter and top with Vermont maple syrup!

Note 1 - If you do not have whole wheat flour, you can substitute any other kind of flour, or just use a total of 1.5 cups of all-purpose. I find that a little whole wheat flour gives the pancakes a nice texture.

Note 2 - Metric info: 1 cup = 240 ml; 0.5 cups = 120 ml; 1.5 cups = 360 ml.