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!)
- 1.5 cups plain/all purpose flour
- 1/2 cup cornmeal
- 3 tbsp sugar
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.25 tsp salt (a bit less if not using kosher salt)
- 2.5 cups buttermilk OR 1.25 cups plain yogurt + 1.25 cups whole milk
- 2 eggs
- 3 tbsp unsalted butter, melted
- Neutral oil for cooking (I use sunflower oil)
- Heat a large non-stick skillet (or griddle) over medium heat.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- 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.
- 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).
- 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.
- Serve the pancakes hot from the skillet or keep them warm in the oven (300F/150C) until ready to serve.