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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
- Mix dry ingredients in a medium bowl.
- 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.
- Pour the wet ingredients into the dry ingredients and mix until just combined—a light hand means tender pancakes.
- 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..
- 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.