Perfect Buttermilk Pancakes
Updated December 28, 2025
Karsten Moran for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
65 grams carbs; 122 milligrams cholesterol; 438 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 2 grams fiber; 873 milligrams sodium; 15 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
- 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.
- 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.
- 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.
Private Notes
Comments
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.
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?
A generous teaspoon of Vanilla extract makes a big difference in my experience (or 1-inch+ scraped vanilla bean).
I don't exaggerate when I say I have probably cooked this recipe 200 times. The number of marching band kids who have eaten piles of these pancakes staggers my mind. In fact, certain members of the percussion section will show up at our door and ask, "Mr. Pryde, do you have buttermilk in the house?" As others have stated, I pre-beat the eggs with the butter and buttermilk and add 2 tsp of vanilla extract. Don't overmix, and let the batter rest for at least 30 minutes before cooking.
Flexible recipe. Used a single-size 1 cup container of Greek yogurt, 1.5 cup of milk. Opted out of butter in the batter, instead used butter and olive oil to make the pancakes. Placed blueberries in batter when frying, and when slightly done placed in the oven, on a baking sheet on 325, then turned down the heat to 275 because my own runs hot. I have used this recipe various times, and recommend reducing the sugar content if you use Greek yogurt that contains fruit. FWIW I also find having the eggs at room temperature make the batter easier to incorporate, but its nothing extra stirring won’t solve.
I added half the butter and they were still rich and wonderful. I had never used coconut oil before today to cook them and it’s a revelation! Crispy on the edges and fluffy inside!