Perfect Buttermilk Pancakes Recipe (2024)

As with any buttermilk batter recipe, this works best if you let the batter sit at room temperature for about a half-hour. The buttermilk will work its magic and thicken the batter, making for super-fluffy pancakes. By cooking immediately, you're completely defeating the purpose of using the buttermilk.

Any reason why the eggs aren't lightly beaten before adding to pancake mixture? I thought over mixing was to be avoided, and it seems that mixing whole unbeaten eggs would risk this. Thoughts from the pancake experts?

A generous teaspoon of Vanilla extract makes a big difference in my experience (or 1-inch+ scraped vanilla bean).

This is my new go to recipe. I don't make any changes, but I do find that the batter is thicker if you let it sit for about 10 minutes or so after mixing everything together. It spreads like crazy if you cook right away.

This is my "go-to" Saturday morning pancake recipe. I kick it up with two teaspoons of vanilla in the batter.When I die, I want to be buried in a vat filled with Grey Goose vodka and the NYT buttermilk pancake batter.

325? Some if my pancakes were more like cookies by the end. 200 degrees is plenty to keep pancakes warm. (And heat some plates to serve!)

I regularly cook in both the US and the UK, and I have made these pancakes several times in each place. In my experience, buttermilk can vary a lot in thickness. The buttermilk I purchase in the US is consistently thinner than in the UK. Reading the notes of other cooks, it appears that the thickness varies even within the US, since some cooks comment on the extreme thinness of the batter, while others find the opposite. Start with 1/4 to 1/2 c. less buttermilk, adjusting as necessary.

I always beat the eggs and combine with the melted butter and buttermilk then add to the dry ingredients. If you read the "How to Make Pancakes" article cited above, the reason they are added directly to the dry ingredients is so there is one less bowl to clean.

These didn't turn out right for me--too thin and liquidy. I feel fairly certain that was due to an excess of milk. Looking at other pancake recipes I regularly use, the quantity of flour and milk is the same, but here there's a 1/2 cup more of buttermilk. If I try these again I'd reduce the milk.

I have tried many recipes for pancakes, including some others from NY Times Cooking. This is by far the best-fluffy and full of flavor. I made the recipe for 2 people and added blueberries and 1/2 teaspoon of vanilla. Beautiful and delicious.

I fix a lot of pancakes - once a week breakfast for high school boys at church and Shrove Tuesday Pancake Supper too. Want better lighter pancakes - change the flour. Use unbleached self-rising biscuit flour, not all purpose. You want soft wheat flour, not hard wheat flour. Want to make them really bad use bread flour. We use 10 percent sugar, and lots of butter. (That is about 160 pancakes each Thursday morning, and 1600 for Shrove Tuesday Pancake Supper).

Excellent recipe. My go-to for pancakes has always been the one in Joy of Cooking, which requires you to separate the whites from the egg yokes and then make an almost-meringue, before folding everything back into the batter. The result was unfailingly fluffy cakes. Was VERY skeptical about this method, but the result were amazing. This method is so much quicker, since there's no need to beat the egg whites.

I used yogurt for some of the buttermilk, and the pancakes were fantastic.Great with orange zest, marmalade and vanilla in the batter.

Completely forgot the sugar when making these and did not notice the difference (the maple syrup more than compensates).

I mix dry & wet in separate bowls, then combine. I also add 1 scant tablespoon vanilla extract. Let batter rest at least 10 minutes for cooking.

Added lemon zest and ground cardamom for flavor. Subbed buttermilk for a mixture of the sour cream, yogurt and milk in the fridge. So good.

Beat eggs before addingLet batter set for at least 30 minutes for buttermilk to work it’s magic

I made the recipe as is and wow. I will be using the griddle on my stove more often. The recipe makes 12 large pancakes.

For fluffier, less dense pancakes (also to reduce the possibility of developing too much gluten when mixing), try 1.5 cups AP Flour and 1/2 cup gluten free flour (I used King Arthur's for the gluten free flour)! I also beat the eggs with 1 cup of buttermilk before adding this mixture + 1 more cup of buttermilk to the batter. I only had reduced fat buttermilk on hand. It worked well! Thank you for this recipe. It is a winner!

This recipe uses the best I have tried. However I add 1/2 teaspoon of vanilla extract with the wet ingredients

Holy grail recipe for many years. Out of town a few necessary tweaks floored me: fake buttermilk (vinegar/milk); nonstick frying pan; no oil/butter; electric range. They cooked insanely quickly with the most beautifully even and smooth tops and bottoms. No splotchiness, uncertainty, extra flipping, extra calories. Back home I’ll be back to buttermilk/gas range but nonstick pan is coming out for for sure. May occasionally use coconut oil for flavor/crispness but I’m a convert to the tenderness.

Such a perfect pancake for when I picture a griddle-prepared-cake-in-a-diner-setting. As others mentioned, I agree with, and made a few additional of my own, tweaks below:-letting batter set at room temperature, which I did while preheating my cast iron (about 10-15 minutes) -mixing egg before adding (I just generally think that’s a useful habit to have for most cooking/baking) -adding half a pint of chopped strawberries and topping with strawberry jam was 1000x worth it

Added 3 Tbsp PBFIT and 1 tbsp water. Aldi dark chocolate morsels in half. So good! Kid approved and they don’t like Kodiak cakes.

These are the best pancakes I’ve ever had in my entire life. I have never thought to cook, pancakes in anything other than butter. The coconut oil was revelatory.Oh, and I used oat milk and added a little bit of apple cider vinegar since I didn’t have any butter milk. Could I say these are healthy?

Superb, a new favourite

Very thin batter, I guess I should have let it rest for 30 minutes as others suggested. I do think 2 1/2 cups of liquid was too much. I've made better pancakes. I might try this again with these changes.

An absolutely perfect recipe. Made a double batch, used about 3/4 cup of milk after running out of buttermilk. Let it sit for half an hour before cooking, which really helped the batter thicken up. Cooked the pancakes in a cast iron skillet with butter. Would add a bit of citrus zest next time for something special. Be warned, if you make a double batch like me you may end up trapped, flipping pancakes for over an hour straight while your boyfriend and roommates watch like starving animals.

I have always used the recipe where you whip the egg whites separately and fold them into the batter. They were very good, but this recipe is easier and even better! I only added a little vanilla as some have suggested. I will be using this recipe from now on.