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.

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 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.

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.

To make these gluten free, and extra yummy, try substituting for all-purpose flour: 2/3 cup cassava flour, 2/3 cup cornmeal, and 2/3 cup almond flour. You can play around with the proportions of these flours, too. I make these for my relatives with celiac, but my friends without dietary restrictions have adopted them, too.

Perfect - and as J. Scott Wilson recommended 6 years ago - !!! - I did let the batter sit for 30 minutes or so. The best pancakes indeed. Besides immediately scarfing some with maple syrup, I piled some up with thickened custard filling and mini chocolate chips, for a pancake cake.

The word “perfect” in the title sounds presumptuous at first glance, but I can attest to its accuracy. I make this recipe pretty much every weekend and crave it during the week! I add pecans and blueberries to mine. I make half of the recipe and it is plenty for two hungry people. Let the batter rest for 30 mins or so after mixing.

This is so damned good! Making some of my own notes for reference later. Loved the comment by JLR with regard to ingredients by weight which makes putting this together MUCH faster and convenient.--250g flour38g sugar1.5 tsp each: Baking soda, baking powder, & salt.600g of buttermilk (substituted about 1:1 whole milk + tbsp vinegar + greek yogurt to total 600g. Play with ratio to taste)2 eggsVanilla splash45g butter: melt in pan or pyrex measuring cup-Cast iron low ~1min/side on butter

Wow. So good and practically mistake proof.

Sub buttermilk with 1 part milk and 1 part yogurt

Great recipe, as thousands have declared. Just be mindful of the salt. A bit less will not hurt.

This is my go-to pancake recipe! Most of the time, I have followed directions exactly and they are thick and fluffy. Today I didn't have buttermilk and substituted with 2% milk and 2.5 tblspns of vinegar (that I let sit for 15 minutes) as well as added 1 tablespoon flaxseed and although the results weren't as thick and fluffy, they still tasted amazing.

Silly thing to note but if you do not like eggs you probably will not like this. My partner hates eggs and could not get into it, me however loved it, its a great pancake base.

Great recipe in general but keeping these pancakes in 325-degree oven until every batch is finished cooking meant that every batch aside from the last one ended up completely dried out and deflated. I’m surprised no one else has mentioned this!!!

This is a fool proof recipe. I have made it many times. Big, fluffy and they freeze very well.

Crunch on the outside! Yum. I added 1/2 teaspoon of vanilla. With the vanilla in, some family members skip syrup.

I didn’t have buttermilk, so I used 1.5 cups of plain yogurt and a cup of milk. They turned out very fluffy and delicious. I think the 325 oven is intended to cook the pancakes through, if they haven’t cooked through on the stove top. I put my stove on low instead and kept them warm in a 200 degree oven. Probably takes a little longer this way.

Used 1 1/4 cup sour cream mixed with 1 1/4 cup water instead of buttermilk and used batter for waffles instead of pancakes and they came out fantastic. Froze extras and reheated for the next morning and they are just as great. Highly recommend!

ExcellentUsed 1/2 whole wheat flour Added one overripe banana Added blueberriesDouble next time