Homemade Buttermilk Flaxseed Pancakes

My 20 month old son is crazy about pancakes. He got to the point where he was asking for them every morning. We are a Krusteaz family, I grew up on it, but after a while of making pancakes everyday, I felt like I was constantly restocking our Krusteaz supply which was, to say the least, hurting our food budget significantly. So I had to come up with a different solution to appease both my son's raging pancake appetite as well as our tight budget. I decided to start making my own batter even though it might take me a little bit more time to prepare, it was worth it to save the money. So, I found this recipe online, made a few tweaks and viola!...  
Perfectly light and fluffy buttermilk pancakes that taste just like (if not better than) Krusteaz. 

Buttermilk Flaxseed Pancakes

1  cup buttermilk*

1 1/4 all-purpose flour

3 Tbs. ground flaxseed

1 tsp. cinnamon

1/2 tsp. salt

3 1/2 tsp. baking powder

2 Tbs butter

1 egg

1 tsp. vanilla

In medium bowl sift** dry ingredients together. In separate bowl mix together wet ingredients. Combine the dry and wet ingredients in one bowl. Mix just enough to combine. Do not over mix or your pancakes will loose their fluffiness. Batter will be lumpy. Pour batter onto lightly greased flat griddle over medium heat forming 3 inch circles. Allow to cook for 20-30 seconds on each side. Serve warm with butter and warm maple syrup.

*TIP: Make your own buttermilk by adding 1 Tbs. of white vinegar for every cup of milk and allowing to rest for 5 minutes. Milk will appear curdled.  

**TIP: If you don't have a sifter or you want to save time mix dry ingredients using a wire whisk.