Melissa Clark’s Best Buttermilk Pancakes
Updated June 16, 2026
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 25 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups/250 grams all-purpose flour (see Tips)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea or table salt
2 large eggs
1 tablespoon honey or sugar
2 cups/450 grams buttermilk (see Tips for substitutes)
6 tablespoons/85 grams unsalted butter, melted and cooled, plus more for frying
1 teaspoon vanilla extract or finely grated citrus zest (optional)
Neutral oil, such as grapeseed, sunflower or avocado, for frying
Salted butter and maple syrup, for serving
Optional mix-ins: Fresh fruit (blueberries, sliced strawberries, sliced bananas and diced peaches); chocolate or butterscotch chips; dried fruit (such as cherries); chopped nuts; sprinkles; shredded coconut; poppy or sesame seeds
Nutritional analysis per serving (4 to 6 servings)
45 grams carbs; 108 milligrams cholesterol; 437 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 25 grams fat; 2 grams fiber; 506 milligrams sodium; 9 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
If you want to keep the pancakes warm until you’re done cooking them all, heat the oven to 200 degrees. (Alternatively, serve them as you fry them).
- Step 2
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Step 3
In a separate bowl, whisk together the eggs and honey (or sugar) until well combined, then whisk in buttermilk, melted butter and vanilla or zest, if using. Pour the buttermilk mixture into the flour mixture and stir gently using a wooden spoon until just combined. A few lumps are OK; they will dissolve by the time you fry the pancakes. Let the mixture rest at room temperature for at least 10 minutes and up to 30 minutes before cooking (see Tips).
- Step 4
Heat a skillet or griddle over medium-high until a drop of water sizzles right away, about 30 seconds (see Tips). Add a drizzle of oil to the pan and a little butter and let the butter melt into the oil, which will keep the butter from burning. There should be a very thin layer of fat, deep enough to swirl when you tilt the pan. When the foam from the butter subsides, about 1 minute, pour ⅓ cup of batter into the pan to form pancakes, leaving space between each one.
- Step 5
Cook the pancakes until bubbles form all over the surface and the edges begin to set, 2 to 3 minutes. Sprinkle pancakes lightly with any mix-ins if using. Flip and cook until golden, 1 to 2 minutes more.
- Step 6
Serve finished pancakes immediately, or transfer to an oven-safe platter or baking sheet and keep warm in the oven until you’ve finished making all the pancakes. Continue frying pancakes, adding oil and butter to the pan in between each batch as needed. Serve with more butter, if you like, and syrup.
Substitute up to ¾ cup/90 grams whole wheat, spelt, rye or oat flour (or ¾ cup/65 grams oatmeal) for the all-purpose flour. You can also use ¾ cup/110 grams polenta or cornmeal; a coarse grind gives a crunchy texture; finely ground meal makes these cakier.
You need something acidic to react with the baking soda and make the pancakes rise (in addition to the baking powder, which is what helps make these so very fluffy). Buttermilk, or sour cream or yogurt thinned with some milk will do the trick, but if you don’t have any, spike 2 cups of regular whole milk with 2 tablespoons of lemon juice or mild vinegar (rice vinegar or white wine work well).
Letting the pancake batter rest for 10 minutes to up to 30 minutes at room temperature gives the flour time to absorb all the liquid. Don’t rush it! Otherwise, the pancakes may be too thin. You can refrigerate the batter without the baking powder and soda mixed in for up to 2 days. Stir them in 10 minutes before cooking. Note that cold batter will need an extra minute or two in the pan to cook through.
Using a nonstick skillet makes pancakes easy to flip, but cast iron, carbon steel or stainless steel gives them more crispness at the edges.
Private Notes
Comments
This is a pancake recipe I’ve used for years which originally comes from a series of thin hardcover books by Michael Fields that my mother had in the 1970s. A long time ago I started using half buckwheat and half white flour. The key thing I found in my experience, is that by using yogurt instead of buttermilk, the battery retained its leveling much better for two additional days. I usually have to add a splash more of milk to the recipe. The other thing I learned from Michael Field is if you’re going to use blueberries roll them in flour first And then shake them in a sieve. It keeps the blueberries from bleeding as much. 1 cup flour 1 cup buckwheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tbsp sugar 2 eggs 1 cup yogurt ½ cup milk 3 tbsp butter, melted
Following a recipe in The Joy of Cooking, there is enough melted butter in the pancake batter itself that you don’t need oil or butter in the pan. It comes out with nice crisp edges, but less oiliness on the surface.
I just finished the NYT article about mistakes to avoid when making pancakes, and I have a question. It is recommended that if the batter rests overnight in the refrigerator, to add the leavener(s) “just before frying.” Wouldn’t it be necessary to then rest the batter the minimum 10 minutes? Thank you.
I rarely make or eat pancakes because I am more of an egg/toast breakfast person or if in a hurry, overnight oats; but, just made this recipe (added blueberries), and it was superb! Very fluffy, just deliciously balanced. It's a total rave! Do indulge in high quality maple syrup from either VT, ME, or Canada, and high quality french butter! :) I made it to the recipe and chose sugar because I'm out of honey, either would work.
Melissa Clark does not mess around. 5 years after her waffle recipe dethroned our father in law’s decades old recipe, here she comes for the pancakes. My mom’s 1998 Fine Cooking pan recipe is no match for 3x butter and proper seasoning. My 3 boys ate the whole recipe before any adult was awake enough to know what happened.
Delicious and not too complicated. My batter was VERY thick after resting (used 3.25% buttermilk) but I cooked it as it was and the results were excellent from the first pancake. As another commenter said, the result was rather gnarly looking instead of perfect-circular-BH&G-style but, oh, the flavor! I also experimented with frying them as in the Chez Ma Tante’s Pancakes recipe (see here in NYTC), going so far as to use half clarified butter and half bacon fat – super rich and delicious.