No-Frills Buttermilk Pancakes

Author Notes: Slightly adapted from Cook's IllustratedRiddley Gemperlein-Schirm

Serves: 3-4 (makes about 8, 3-inch pancakes)


  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/4 cup milk (whole, preferably)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil, for greasing the griddle/skillet
  • Maple syrup and butter, for serving


  1. Mix dry ingredients in a medium bowl.
  2. In a separate bowl (or large measuring cup), whisk the buttermilk and milk together. Add the egg and whisk until homogeneous. Add the melted butter and whisk to combine.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined—a light hand means tender pancakes.
  4. Heat a griddle or cast iron skillet over medium-high heat. Brush generously with oil. When the surface is sizzling, pour the batter (about 1/4 cup per pancake) onto the griddle/skillet—making sure not to overcrowded the pan. When you see bubbles on the top and bottom's browning (about 2-3 minutes), flip the pancakes. Cook the other side till is brown, about 1-2 minutes more. Re-grease skillet and repeat with remaining batter..
  5. You can keep the pancakes warm in a 200F oven while you cook the next batch. Serve immediately, with plenty of maple syrup and a square of butter.

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Pancake|American|Milk/Cream|Maple Syrup|Buttermilk|Cast Iron|Breakfast

Reviews (1) Questions (0)

1 Review

Laura M. September 6, 2015
There were amazing! Used raw whole milk from a local farmer here in Central PA. The simplicity of the recipe allowed the quality of the ingredients to sing. A perfect batch for 2 people. Thank you!