Classic Pancakes

READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have oven rack in the middle position; preheat to 200°.
  • Set a wire rack over a baking sheet and set aside.
  • Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk the buttermilk, melted butter, and egg together.
  • Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
  • Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes.
  • Brush the pan bottom with a thin layer of the oil.
  • Using 1/4 cup of batter per pancake, add the patter to the skillet and cook until large bubbles begin to appear, about 2 minutes.
  • Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
  • Transfer the pancakes to the wire rack (don't overlap) and keep warm in the oven.
  • Repeat with the remaining batter, brushing the skillet with oil as needed.
  • Serve.
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