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 pancakemaker, 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 (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
  • 1.25 (20g) tsp salt (a bit less if not using kosher salt)
  • 2.25 cups (500-600mL) 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)


  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.


13 thoughts on “A New Favorite (& possibly the BEST) Buttermilk Pancakes Recipe

  1. danistrulytheman

    Ugh! WordPress can be challenging at the best of times. Wasn’t finished commenting, but my reply flew from my iPhone. All I know, is that I wanted to end that sentence w/a punctuation mark… an exclamation point. Whatever else I wanted to say escapes me, and seems trivial at the moment. Please fix on your end, and delete this (or not) thanks! Awesome, blogpost btw!

    1. taplatt Post author

      Thanks! I’m not too picky about my maple syrup as long as it is the real thing, which can be tricky to find in London.

  2. Hillary Huynh

    seems to me that the best maple syrup comes from western Massachusetts area.

    – from someone who has had lots of different maples.

  3. Pingback: USA Trip 2018: Point Reyes National Seashore | Wherever I am, you are there also

  4. Pingback: Race Recap: Jubilee Hall Trust 5k Trail Race | Wherever I am, you are there also

  5. Pingback: Vegetarian Month | Wherever I am, you are there also

  6. Pingback: Race Recap: 2018 London Cross Country Championships, Parliament Hill | Wherever I am, you are there also

  7. Pingback: Year in Review: 2018 | Wherever I am, you are there also

  8. Pingback: Recipe: Best Bircher Muesli | Wherever I am, you are there also

  9. Pingback: What’s Been Cooking? Maternity leave, weeks 1-2 | Wherever I am, you are there also

  10. Pingback: Year in Review: 2019 | Wherever I am, you are there also

  11. Pingback: What’s Been Cooking? Pandemic edition | Wherever I am, you are there also

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.