Perfect Buttermilk Pancakes

By Alison Roman

Updated December 28, 2025

  • A side image of a stack of pancakes. Maple syrup is drizzled on them from overhead.
    Karsten Moran for The New York Times
Media 1 of 2
Total Time
10 minutes
Rating
5(16,961)
Comments
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Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

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Ingredients

Yield:4 servings

  • 2 cups all-purpose flour

  • 3 tablespoons sugar

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • 1 ¼ teaspoons kosher salt

  • 2 ½ cups buttermilk

  • 2 large eggs

  • 3 tablespoons unsalted butter, melted

  • Vegetable, canola or coconut oil for the pan

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

75 grams carbs; 122 milligrams cholesterol; 490 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 5 grams fiber; 907 milligrams sodium; 17 grams protein; 18 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.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.

  2. Step 2

    Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

  3. Step 3

    Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

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Ratings

5 out of 5
16,961 user ratings
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Comments

J. Scott Wilson

As with any buttermilk batter recipe, this works best if you let the batter sit at room temperature for about a half-hour. The buttermilk will work its magic and thicken the batter, making for super-fluffy pancakes. By cooking immediately, you're completely defeating the purpose of using the buttermilk.

MMS

Any reason why the eggs aren't lightly beaten before adding to pancake mixture? I thought over mixing was to be avoided, and it seems that mixing whole unbeaten eggs would risk this. Thoughts from the pancake experts?

Stu

A generous teaspoon of Vanilla extract makes a big difference in my experience (or 1-inch+ scraped vanilla bean).

mamasaurus

Can I save this beautiful batter safely in the fridge for a few days. There is so much. And it’s too good.

David

Whole-milk European-style yoghurt from TJs works very well as a sub for buttermilk.

Don’t Think Twice

This is a great recipe. My only suggestion is to withhold a half cup of the buttermilk and then add only as much as you need to get the consistency perfect. In general, I find the recipe as written produces a soupier batter than I want, so I err on the side of being too thick and then adjust as needed. If you get it right, I haven’t found it necessary to wait on the buttermilk.

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