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.

The best. Per public notes,1. mix wet ingredients separately, 2. add teaspoon of vanilla, 3. use Bulgarian buttermilk if available (it solves issue of variability in different US regions and generally thinner nature of US b'milk in general, 4. once mixed, the better should sit for fifteen minutes and preferably thirty minutes to let the buttermilk do it's work and 5. fold the batter briefly and gently after sitting to make sure the batter is consistent bfore starting to ladle into the griddle.

I agree with the comments about letting it rest for about 30 min. I think that helped ensure the buttermilk was activating and thickening the batter. For US bakers I would recommend trying out the kalona supernatural buttermilk. It worked really well for me and didn't turn out runny.

Don’t preheat to 325. Far too high. 200 should be fine. The pancakes become chewy if kept at 325

Substitute 2c flour with 1.5 cups 1-2tbsp flour and 1/2c cornmeal. Sub reg sugar with light brown sugar. Use coconut oil to fry them as recommended. Delicious

Really good recipe! I make Greek yoghurt at home. The by-product is a canary yellow liquid which is in effect buttermilk, just not the kind you buy in a store. I use half of this home-made buttermilk (1 cup 1/4) and half milk or even creme fraiche (1 cup 1/4). Beat the eggs briefly before adding to the mix to make it easier to blend. Pour a little olive oil on kitchen paper and use that to grease the non-stick pan.

Amazing, simply the most amazing, delicious, fluffy pancakes. Perfect every time! Fantastic recipe. Thank yoyu.

I have made these pancakes many times but hit perfection today when I had only 1/2 cup buttermilk. I added 1 cup regular milk, and let the batter sit for 30 minutes. Literally the tallest, fluffiest pancakes I have ever made.

This has been my go-to pancake recipe for years. I just add cinnamon and vanilla.

I think it has to be a cast iron griddle to get the perfect texture. These are a major hit on weekend mornings.

Delicious tasting recipe. The pancakes baked up tall with a well balanced flavor. A small splash of real maple syrup on top was what made them truly perfect.

I love this recipe and it’s my go-to for pancakes but I’m moving to altitude soon - anyone have any adjustments or suggestions for high altitude?

Not as good as the Fluffy Pancake recipe. The 2 eggs does give it more of an eggy flavor, which I didn’t love.

Tasted pretty good, but not as good as the Fluffy Pancake recipe. This has an extra egg and it does taste slightly eggy.

Go-to pancake recipe. Best one in this app. Maybe best one available anywhere? Anyone know what the note about up to 1 hour in the fridge really means? Growing up my mom would always put extra mix in the fridge and use it the next day. Never have done that with this recipe but would it be bad?

Great texture, both fluffy and crispy on the edges. But the flavor was somewhat muted in my opinion, I think at least in part because they’re fried in neutral oil rather than butter. Butteriness is an essential part of a good pancake! And coconut oil isn’t healthier anyway.