Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour (or 1/2 cup all-purpose flour, 1/2 cup whole wheat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table (granulated) salt
  • Pinch of freshly grated nutmeg (optional)
  • 1 large egg
  • 1 teaspoon sugar
  • 3/4 cup buttermilk
  • 1/2 cup milk
  • Peanut or grapeseed oil, for greasing the griddle
  • Butter and pure maple syrup, for serving

Instruction

  • In a medium bowl, melt the butter and set aside to cool. In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg (if using). Once butter is cool, add egg and sugar and whisk to combine. Add buttermilk and milk and whisk again to combine.
  • Pour the milk mixture into flour mixture, and gently stir just until combined. Let stand for 10 minutes.
  • While the batter is sitting, preheat a griddle to medium-high. Once hot, lightly coat the griddle with oil. Drop the batter onto the prepared griddle (we use a #16 scoop, which is around 1/4 cup per scoop), leaving space between each pancake.
  • Cook until pancakes are covered with bubbles and the bubbles start to pop. Use a spatula to flip, and cook the other side until golden brown, about 2 minutes more.
  • Serve pancakes piping hot with butter and pure maple syrup.