Total Time
Prep 10 mins
Cook 20 mins

Adapted from _Gale Gand's Brunch!_ as reprinted by Ed Levine at Serious Eats.

Ingredients Nutrition


  1. In a large bowl, combine flour, sugar, salt, baking powder and baking soda with a fork.
  2. In another bowl, beat the egg thoroughly, then add buttermilk, whole milk and melted butter; beat to combine.
  3. Pour wet ingredients into dry ingredients and combine with a wooden spoon. DO NOT OVERMIX; it's fine if it's lumpy.
  4. Heat a griddle or large skillet over medium heat. Melt 1 tsp butter. (You may need to turn down the heat after the first few pancakes to prevent overbrowning; you may need to add more butter from time to time if the pan gets dry.).
  5. Using a small ladle or a pitcher with a pour spout, pour about 3 tbsp of batter for each pancake, leaving space for them to spread out. If using blueberries, scatter a few onto each cake right after pouring. When the top of the pancake no longer looks wet, the holes are just barely set, and the underside is golden (about 3 minutes), flip the pancake and cook until the underside is golden, about 2 minutes more.
  6. If not serving immediately, keep warm in a 200°F oven until all the pancakes are cooked and ready to serve, no more than 15 minutes.
Most Helpful

5 5

Great pancakes, the taste is so good, and the texture is great. Nothing to change here. Very easy to do. Thanks DrGaellon :) Made for Bargain Basement tag game