Combine all ingredients. Sift or whisk with a dry whisk to remove any small lumps. Store in an airtight container until needed.

In a large bowl, combine the melted butter, oil, egg, and buttermilk. Whisk to break up the egg and combine into a smooth mixture.

Add the pancake mix to the bowl and whisk just enough to incorporate all of the dry ingredients but take care not to overmix. Stirring too much will develop the gluten in the flour and lead to flat, heavy pancakes. The batter should be a bit thick and still have small lumps in it. That’s okay, I promise. Once you can no longer see dry ingredients, stop mixing.

Coat the cooking surface with a light coating of neutral flavored cooking oil. Using a scoop, ladle, or measuring cup, add about ¼ to 1/3 cup of the batter to the surface of the pan. Take care not to overcrowd the pan with too many pancakes at once.

Adjust the heat as needed. I usually find that medium low is the right setting at the farmhouse once the pan has been preheated. Cooking times will be dependent on what type of pan you are using and the heat of that pan. Make whatever adjustments are necessary to cook the pancakes to your liking.

Cook the pancakes without moving for two minutes. The pancakes will puff up and begin to set up. Large air bubbles will also be visible. At this point, add any ingredients you like in your pancakes (we like blueberries, banana slices, or chocolate chips) before flipping to cook the other side.

The surface of the pancake should be golden brown. Cook for another 2 minutes. Flip again and check for doneness. The pancake should have a springy feel when touched without any visible raw batter. If needed, you can cook them another minute or two until they are cooked through.

Remove the fully cooked pancakes to a pancake warmer or a casserole dish covered with foil. Continue until all of the pancakes have been cooked. Serve warm with butter, maple syrup, whipped cream, or your favorite pancake topping.