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Foolproof Pancakes


  • 1 cup all-purpose flour
  • 3/4 cup buttermilk
  • 1/4 cup whole milk
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil (for cooking)


  1. Combine everything except the vegetable oil in a mixing bowl and whisk lightly. It's okay if there are small lumps and streaks.
  2. Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium-high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary.

Yield: 10 (3-inch) pancakes

Whole Wheat Pancakes: Decrease flour in Foolproof Pancakes to 3/4 cup and add 1/4 cup whole wheat flour.

Blueberry Pancakes: Drop blueberries onto Foolproof Pancakes batter in skillet.

Banana Pancakes: Slice banana over Foolproof Pancakes batter in skillet.

Pecan Pancakes: Add 2/3 cup chopped toasted pecans to the Foolproof Pancakes batter.