Perfect Buttermilk Pancakes Recipe (with Video)

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    "description": "Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.",
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    "recipeYield": "4 servings",
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    "recipeCategory": "breakfast, easy, quick, pancakes",
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    "recipeIngredient": [
      "2 cups all-purpose flour",
      "3 tablespoons sugar",
      "1 1/2 teaspoons baking powder",
      "1 1/2 teaspoons baking soda",
      "1 1/4 teaspoons kosher salt",
      "2 1/2 cups buttermilk",
      "2 large eggs",
      "3 tablespoons unsalted butter, melted",
      "Vegetable, canola or coconut oil for the pan"
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        "text": "Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour."
      },
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        "text": "Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface."
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        "text": "Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve."
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    "datePublished": "2016-06-10T00:00:00.000Z",
    "dateModified": "2025-02-03T17:08:21.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "chelsea"
        },
        "reviewBody": "Didn’t have buttermilk so did- \n1 1/2 cups yogurt \n1/2 cup sour cream \n1/2 cup milk \n\nMake sure to let the batter sit for at least 15 mins before cooking. Soo good.",
        "datePublished": "2025-06-22T21:22:35.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Chris"
        },
        "reviewBody": "My kiddos love these! I add lemon zest from 3-5 lemons to the batter while it is resting and it adds just the perfect lemon flavored pancakes.",
        "datePublished": "2025-06-22T11:28:05.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "DMolavi"
        },
        "reviewBody": "Made this with King Arthur Measure for Measure gluten free flour and subbed vegetable oil for the butter.  Added some vanilla too. Major hit, and everyone in the house loved them. Definitely will be the new recipe.",
        "datePublished": "2025-06-17T23:36:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "marilyn"
        },
        "reviewBody": "Malt powder instead of sugar makes a world of difference!",
        "datePublished": "2025-06-14T14:28:51.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dennis"
        },
        "reviewBody": "The better way is to mix the dry and wet ingredients together seperately first - don’t forget the vanilla in the wet mix for good distribution! - then mix the dry and wet when almost ready to cook - give time for the leavening to start to react - you can see it with a little patience - then bam best pancake ever!",
        "datePublished": "2025-06-13T15:34:10.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "D"
        },
        "reviewBody": "No one will believe me, but I regularly make these pancakes with all whole wheat flour, flax meal instead of eggs, oat milk instead of buttermilk, and I don’t premix the dry ingredients before adding the liquids. The pancakes always come out perfectly fluffy and delicious. I also sometimes make them according the original recipe, and of course that is the -perfect- pancake, but I love having a pancake recipe that I can make a little healthier when I really want them, but I’m trying to eat better.",
        "datePublished": "2025-06-07T15:44:21.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Steve Bayer"
        },
        "reviewBody": "We substitute the AP flour 50/50 with whole wheat flour with whole wheat cake flour and replace ~100g of buttermilk with whole milk. My kids (and wife) are crazy for these.",
        "datePublished": "2025-06-05T03:53:52.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "mj"
        },
        "reviewBody": "@Jennifer Edmonds\n\nHahahahhahahaha ‘goated’. So true",
        "datePublished": "2025-06-16T02:31:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jennifer Edmonds"
        },
        "reviewBody": "I was unmoved by pancakes before these and now make them about every other weekend. We like to add mini chocolate chips (and we “like lots of fresh fruit in the house” ;) ) and I usually eat about half of mine with Bonne Maman strawberry fruit spread, the less sugar type. As long as you have at least half of the buttermilk and the salt, the recipe is forgiving. We’ve subbed some milk, soaked flax seed meal for eggs, used gluten free AP flour and all have turned out “goated,” as my son says.",
        "datePublished": "2025-06-03T19:27:18.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Raul"
        },
        "reviewBody": "Incredible. Also really good in a waffle maker 😮‍💨",
        "datePublished": "2025-06-02T02:48:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "A"
        },
        "reviewBody": "2 cups buttermilk is better",
        "datePublished": "2025-06-01T14:36:56.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Pat M"
        },
        "reviewBody": "WOW! These are the best pancakes I have had in a long while!! I learned to make pancakes using the Settlement Cookbook - the first cookbook I ever owned (and bought for myself) and they were good but these? These are superb - light, fluffy, and delicious.",
        "datePublished": "2025-05-29T12:21:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "TripletMom"
        },
        "reviewBody": "Finally, a pancake recipe I can rave about. I've been searching a great buttermilk pancake recipe and this one finally ended my search.\n\nThe flavor was amazing.\n\nI pre-beat eggs to #1 to avoid over mixing and #2 to avoid egg shell. I premixed the wet ingredients together to also avoid over mixing.",
        "datePublished": "2025-05-28T15:53:57.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alec"
        },
        "reviewBody": "Such an amazing recipe.",
        "datePublished": "2025-05-28T12:58:23.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "DD"
        },
        "reviewBody": "I love this recipe as is but I’ve also been making a variation that my kids love. I make an orange chocolate chips version by reducing the sugar to 3 TBS, using orange zest instead of lemon and adding chocolate chips.",
        "datePublished": "2025-05-24T15:46:56.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dariasanford"
        },
        "reviewBody": "For my entire life, all 55 years of it, I’ve thought of myself as someone who could not make pancakes. My husband is the pancake-maker, and my attempts are met with derision and scorn compared to his (not without reason). But THIS, THIS recipe has changed my world view. I made a batch of pancakes this morning to rival anything my spouse has made—nay, any pancake I’ve ever eaten at any fine establishment. They were, in a word, perfect. And now, I am someone who can make pancakes.",
        "datePublished": "2025-05-18T20:12:41.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "J. Scott Wilson"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-23T13:28:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "MMS"
        },
        "reviewBody": "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?",
        "datePublished": "2017-10-24T20:41:56.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Stu"
        },
        "reviewBody": "A generous teaspoon of Vanilla extract makes a big difference in my experience (or 1-inch+ scraped vanilla bean).",
        "datePublished": "2017-10-24T20:45:44.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "JLR"
        },
        "reviewBody": "The unibowlness of this is sublime, but with volumetric measurements, it's something of a fallacy! If weighed in the bowl:

250 g APF
38 g sugar
1.5 tsp each of soda, powder and salt (even my drug-dealer scale isn't up to the task of weighing these)
600 g of buttermilk (or, as I did, about 550 g of buttermilk and 50 g milk)
2 eggs
45 g butter, melted in the frying pan or on the griddle

The butter's still on my hands as I type this — delicious!",
        "datePublished": "2017-10-04T15:29:58.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jean"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-01T13:01:12.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Greg"
        },
        "reviewBody": "This is my \"go-to\" Saturday morning pancake recipe.  I kick it up with two teaspoons of vanilla in the batter.\n\nWhen I die, I want to be buried in a vat filled with Grey Goose vodka and the NYT buttermilk pancake batter.",
        "datePublished": "2018-12-25T15:18:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "cw"
        },
        "reviewBody": "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!)",
        "datePublished": "2019-03-25T14:40:31.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jane"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-01T15:22:22.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "sarnor"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-24T20:29:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Katie"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-24T20:51:08.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Stan"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-24T20:29:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dave Smucker"
        },
        "reviewBody": "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).",
        "datePublished": "2017-10-01T13:21:32.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "rose"
        },
        "reviewBody": "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.",
        "datePublished": "2017-10-24T21:09:22.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jen"
        },
        "reviewBody": "I used yogurt for some of the buttermilk, and the pancakes were fantastic.Great with orange zest, marmalade and vanilla in the batter.",
        "datePublished": "2018-05-20T21:36:35.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kaitie"
        },
        "reviewBody": "Best pancake recipe EVER. My two year old said, \"Oh mommy, these taste like fluffy pillows!\" DON'T CHANGE ANYTHING, follow the recipe as is!",
        "datePublished": "2017-10-01T14:29:11.000Z"
      }
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