Tag Archives: cornmeal

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.


Recipe: Signature Banana Pancakes

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)


  • 1.5 cups cornmeal
  • 1/2 cup quick oats
  • 1 cup whole wheat flour (or semolina)
  • 3/4-1 tsp baking soda
  • dash of salt
  • to taste: ground cinnamon + ground nutmeg
  • 2 ripe bananas, mashed
  • 1 egg
  • 1-2 tsp vanilla extract
  • 2-2.5 cups buttermilk (or kefir)
  • optional: 1 tbsp peanut butter; handful of crushed walnuts; 1 tbsp cocoa powder
  • Neutral oil (for cooking)


  • Whisk all the dry ingredients together.
  • In a separate bowl, mash the bananas and them mix in the buttermilk, egg, and vanilla. Add the wet mixture to the dry and stir until well-combined.
  • Stir in peanut butter and/or walnuts, if using.
  • Heat oil in a skillet on medium heat and cook pancakes to your preferred doneness. (Flip pancake when bubbles begin to form and pop around the sides.)
  • Serve with syrup, jam, yogurt and molasses, and/or more peanut butter.