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)
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.
This is my staple pancake recipe, the go-to for late Sunday mornings after F and I finish a bike ride and run, respectively. Plenty of our guests have been privy to these ‘cakes, too.
These pancakes were born during my time as a Peace Corps Volunteer in Ukraine. I developed one pancake recipe but then wanted to make it even healthier by cutting out the white flour. After trying out some substitutions, I came up with the following delicious combination — it’s super easy and has a hearty taste and crunchy mouth feel.
The pancakes come out slightly different each time: sometimes I use more oats, sometimes I skip oats and bump up the cornmeal, sometimes I add a dollop of peanut butter to the batter (though usually we just spread it on top of the cooked pancakes), sometimes I add a healthy tablespoon or two of cocoa powder. Think of this recipe as a base for your own great pancake experimentations — although if you make it as-written, I can promise you will be more than satisfied.
Signature Banana Pancakes (makes 8-10 medium-large pancakes, just enough for 3-4 people)