The Pancake Hack That Really Works

Pancakes are a delicious and cozy breakfast on a chilly morning, but they’re not always easy to make. Even if you use a store-bought pancake mix, you can end up with a batch of inconsistent pancakes — some overdone, some underdone, some light and fluffy, and others dry and dense. Now there’s a way around that dilemma that will revolutionize the way you make pancakes. If you have a go-to buttermilk pancake recipe, you can use it with this method, but if not, you can use this recipe: 



  • • 1 cup all-purpose flour 
  • • 3 Tbsp. sugar 
  • • 3/4 tsp. baking powder 
  • • 3/4 tsp. baking soda 
  • • 1/2 tsp. kosher salt 
  • • 1 1/4 cups buttermilk 
  • • 1 large egg 
  • • 2 Tbsp. unsalted butter, melted 
  • • 1/2 Tbsp. vegetable oil
  • • 1/2 Tbsp. unsalted butter, for the pan 



  • • Preheat the oven to 375º F. 
  • • Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. 
  • • Add buttermilk and egg, stirring to combine. 
  • • Stir in melted butter. 
  • • Place an oven-safe skillet over medium heat and add vegetable oil and butter. 
  • • Once the butter is melted and the pan is hot, pour in all of the batter. It should start bubbling and sizzling around the edges right away. 
  • • Once the bubbles begin to cover the surface, transfer the pan to the oven and cook the pancake until it’s cooked through, usually about 5 minutes. 
  • • Remove the pancake from the oven and flip it over onto a plate and enjoy.