Perfect Buttermilk Pancakes Recipe (2024)

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).

This is my new go to recipe. I don't make any changes, but I do find that the batter is thicker if you let it sit for about 10 minutes or so after mixing everything together. It spreads like crazy if you cook right away.

This is my "go-to" Saturday morning pancake recipe. I kick it up with two teaspoons of vanilla in the batter.When I die, I want to be buried in a vat filled with Grey Goose vodka and the NYT buttermilk pancake batter.

325? Some if my pancakes were more like cookies by the end. 200 degrees is plenty to keep pancakes warm. (And heat some plates to serve!)

I regularly cook in both the US and the UK, and I have made these pancakes several times in each place. In my experience, buttermilk can vary a lot in thickness. The buttermilk I purchase in the US is consistently thinner than in the UK. Reading the notes of other cooks, it appears that the thickness varies even within the US, since some cooks comment on the extreme thinness of the batter, while others find the opposite. Start with 1/4 to 1/2 c. less buttermilk, adjusting as necessary.

I always beat the eggs and combine with the melted butter and buttermilk then add to the dry ingredients. If you read the "How to Make Pancakes" article cited above, the reason they are added directly to the dry ingredients is so there is one less bowl to clean.

These didn't turn out right for me--too thin and liquidy. I feel fairly certain that was due to an excess of milk. Looking at other pancake recipes I regularly use, the quantity of flour and milk is the same, but here there's a 1/2 cup more of buttermilk. If I try these again I'd reduce the milk.

I have tried many recipes for pancakes, including some others from NY Times Cooking. This is by far the best-fluffy and full of flavor. I made the recipe for 2 people and added blueberries and 1/2 teaspoon of vanilla. Beautiful and delicious.

I fix a lot of pancakes - once a week breakfast for high school boys at church and Shrove Tuesday Pancake Supper too. Want better lighter pancakes - change the flour. Use unbleached self-rising biscuit flour, not all purpose. You want soft wheat flour, not hard wheat flour. Want to make them really bad use bread flour. We use 10 percent sugar, and lots of butter. (That is about 160 pancakes each Thursday morning, and 1600 for Shrove Tuesday Pancake Supper).

Excellent recipe. My go-to for pancakes has always been the one in Joy of Cooking, which requires you to separate the whites from the egg yokes and then make an almost-meringue, before folding everything back into the batter. The result was unfailingly fluffy cakes. Was VERY skeptical about this method, but the result were amazing. This method is so much quicker, since there's no need to beat the egg whites.

I used yogurt for some of the buttermilk, and the pancakes were fantastic.Great with orange zest, marmalade and vanilla in the batter.

These are perfect! I halved the recipe and one cup of buttermilk was fine.

My family and I liked this recipe very much. It was light and fluffy,but not too fluffy. I think the blueberries and peaches also enhanced the taste, adding sweetness different than the maple syrup. Loved the buttermilk flavor, and left it without another flavor, to allow the fruit and syrup to stand out on this maiden voyage of a test. But it would be good with cinnamon, cardamom, or nutmeg to try a different experience.

Made my own buttermilk by mixing 1 cup of plain yogurt with 1/2 cup of milk - they turned out amazing!

This is my go-to weekend recipe, and it always comes out great. Today, we didn’t have buttermilk, so I used half sour cream, half while milk. Even better I think!!

Love this recipe and have made it many times. I’ve learned that for us, cooking it at 300 degrees works well on the electric pan !

I think these are the best pancakes I've ever made. I halved the recipe because it was for just the two of us and used the gram measurements someone had added in the comments instead of volume measurements. I let the batter sit for somewhere between 30-45 minutes. I saved this to use for every pancake recipe in the future. Cheers!

Instead of butter milk, I use 1/2 cup cottage cheese, I cup yogurt, 1 cup milk. I also add either blueberries or corn. Rich flavor and more protein

I didn't have buttermilk on hand so I substituted a mix of whole milk yogurt and water (1.75 cups yogurt, 0.75 cups water). Worked perfectly.

I was skeptical about the idea that "lumps are fine," but they were.

Sublime pancake experience. Fluffy, light, full of comforting flavor. I only add 2 cups buttermilk to make them extra thick. Yum.

One cup of einkorn flour and chia seeds for egg substitutes led to very flat pancakes.

Best looking pancakes I’ve ever made

Completely forgot the sugar when making these and did not notice the difference (the maple syrup more than compensates).

I mix dry & wet in separate bowls, then combine. I also add 1 scant tablespoon vanilla extract. Let batter rest at least 10 minutes for cooking.

Added lemon zest and ground cardamom for flavor. Subbed buttermilk for a mixture of the sour cream, yogurt and milk in the fridge. So good.