Thick and Fluffy Pancakes

1. In a large bowl, mix the flours, brown sugar, baking powder, salt, and cinnamon, whisking until well-blended.
2. Whisk eggs in another bowl until fluffy.
3. Pour in milk, buttermilk, vanilla, and canola oil and whisk until well combined.
4. Pour the wet mixture into the dry mixture, and stir with a fork until incorporated. Batter will be a little lumpy.
5. Allow batter to rest for a few minutes.
6. Preheat the griddle over medium heat (or electric griddle to 225 degrees F.) Preheat the oven to “warm” setting (175 degrees F.)
7. Grease the griddle with a pat of butter, and wait for the butter to sizzle.
8. Pour batter by ¼ cup portions; allow to cook on the hot griddle until bubbles appear on top, and the edges start to look dry (about 2–3 minutes). Flip the pancake over and allow to cook for another minute or two, or until pancake is golden brown on both sides, and cooked through.
9. Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.
10. Repeat until all batter has been used.
11. Serve with more butter, warmed maple syrup, or jam.

ALTERNATE FLAVORS:
• Apple Cinnamon Pancakes: Peel and grate 1 large apple. Stir the grated apple into the batter along with 1 ½ teaspoon ground cinnamon.
• Bacon Pancakes: Cook 2 strips of bacon until crisp. Crumble bacon, and stir into batter.
• Blueberry Pancakes: Stir ¾ cup fresh or frozen blueberries into the batter.
• Banana Pancakes: Stir 2 mashed bananas into the batter.
• Chocolate Chip Pancakes: Stir in ½ cup mini-chocolate chips into the batter.
• Banana-Chocolate Chip Pancakes: Stir mashed bananas and chocolate chips into the batter.
• Pumpkin Pancakes: Stir in 1 cup of pumpkin puree and 1 teaspoon of ground cinnamon or pumpkin pie spice into the batter.