A New Favorite (& possibly the BEST) Buttermilk Pancakes Recipe

A few months ago, NYT Cooking started making interactive “how to cook” features on its website. The first one was on pancakes, which as you know hold a special place in my heart. Although I consider myself quite an experienced pancake–maker, it was useful and interesting to read the NYT Cooking feature and delve into the details. I shared the feature with F, who suggested I try my hand at Alison Roman’s base recipe for “perfect buttermilk pancakes.” So I did.

Then I made them again the next weekend.

And the next weekend.

That’s right — we have discovered possibly the best pancake recipe ever. And I am not exaggerating. These buttermilk beauties are the perfect blend of crispy edges (don’t shy away from a bit of sugar in the batter, Roman suggests) and fluffy, creamy interior. I usually sub in some cornmeal and have used various combinations of buttermilk, yogurt, and/or whole milk for the liquid — they turn out great every time.

Perfect Buttermilk Pancakes (slightly adapted from Alison Roman at NYT Cooking; makes enough for 3-4 people & 1/2 a batch serves 2 with no leftovers!)

Ingredients

• 1.5 cups (135g) plain/all purpose flour
• 1/2 cup (45g) cornmeal
• 3 tbsp (45g) sugar
• 1.5 tsp (7g) baking powder
• 1.5 tsp (7g) baking soda
• 1 tsp salt (a tiny bit more if using kosher salt)
• 2.25 cups (500mL) buttermilk OR 1.25 cups plain yogurt + 1.25 cups whole milk
• 2 eggs
• 3 tbsp (40g) unsalted butter, melted
• Neutral oil for cooking (I use sunflower oil)

Procedure

1. Heat a large non-stick skillet (or griddle) over medium heat.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk and eggs to the dry ingredients, then pour in the melted butter. Gently whisk everything together until all ingredients are combined. Don’t over-mix — it’s okay if there are a few lumps.
4. Add some oil to the skillet. Ladle 1/3-1/2 cup of batter into the skillet and repeat if your skillet/griddle is large enough for more than one pancake (but don’t overcrowd them).
5. Cook the pancake(s) on one side until bubbles start rising to the surface (2-4 minutes). Flip the pancake(s) and cook for another minute or 2.
6. Serve the pancakes hot from the skillet or keep them warm in the oven (300F/150C) until ready to serve.

Enjoy!

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