Perfect Buttermilk Pancakes

By Alison Roman

Updated Dec. 28, 2025

Perfect Buttermilk Pancakes
Karsten Moran for The New York Times
Total Time
10 minutes
Rating
5(16,185)
Comments
Read comments

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
  • 2cups all-purpose flour
  • 3tablespoons sugar
  • 1½teaspoons baking powder
  • 1½teaspoons baking soda
  • 1¼teaspoons kosher salt
  • 2½cups buttermilk
  • 2large eggs
  • 3tablespoons unsalted butter, melted
  • Vegetable, canola or coconut oil for the pan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

438 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 15 grams protein; 873 milligrams sodium

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
16,185 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).

Megan H

I used 2 cups plain whole milk yogurt mixed with half a cup of whole milk instead of buttermilk. Let the batter sit 20 minutes. They’re PERFECT.

Autumn

If you don’t have buttermilk, add juice from half a lemon to regular milk!

Carly

I’ve been making these for years, recipe as written, and the whole family loves them. I often use the homemade milk/vinegar substitute for buttermilk with good results. One day I was low on milk too, but had plenty of Greek yogurt, and decided to try thinning that with the rest of my milk and a little water. They came out even better! More flavorful and fluffy than even with the highest quality full fat buttermilk I’ve been able to buy. This is now my go-to for this recipe. I suggest trying it, especially if you can only get the thin “reduced fat” buttermilk that is most common in grocery stores (at least in the US).

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