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In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
In a medium bowl beat eggs until fluffy and uniform in color.
Whisk in buttermilk and whole milk.
Stir in melted butter and vanilla extract.
Make a well in the center of the dry ingredients.
Pour the wet mixture into the well.
Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
Heat a nonstick griddle to 350 F. or a large heavy-bottomed skillet over medium/high heat and add 2 Tbsp oil (we used extra light olive oil).
Place ⅓ cup worth of pancake batter onto the hot griddle. (You can spread the batter out a little if batter is thick and has sat for a while.) or hot skillet. You can prepare two at a time if you wish but do not over crowd less they stick together.
Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.
Spread melted butter on top of each pancake and place in a stack.
Serve hot with Maple syrup or honey and whipped cream.