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Gale Gand's Buttermilk Pancakes

(recipe, Katie Hickey)


These are the best, fluffiest basic pancakes. Add blueberries, banana slices, or peaches or chocolate chips for fun.


  1. 1 cup flour
  2. 1 Tbsp. sugar
  3. ¼ tsp. salt
  4. 1 tsp. baking powder
  5. ½ tsp. baking soda
  6. 1 large egg
  7. 1 cup buttermilk
  8. ¼ cup milk
  9. 2 Tbsp. butter, melted


  1. In medium bowl, mix flour, sugar, salt, baking powder, baking soda. In separate bowl, beat the egg and then mix in buttermilk, milk, and melted butter. Pour the wet ingredients into the dry and combine with wooden spoon, leaving plenty of lumps. Let rest 10 minutes.
  2. Heat griddle to medium high and coat with butter and/or cooking spray. Pour about 3 Tbsp batter to make each pancake. When top just sets, drop on toppings. When top of pancake is done bubbling and no longer looks wet, flip the pancakes. Cook until other side is golden brown.
  3. Serve immeidately or keep warm on plate in 200 degree oven.