The New York Times’ Perfect Buttermilk Pancakes live up to their name: fluffy, tender, golden, and rich with buttery flavor. Thanks to the combination of buttermilk, baking soda, and melted butter, these pancakes achieve that classic diner-style texture with crisp edges and soft, airy centers.
Whether it’s a lazy weekend breakfast or breakfast-for-dinner kind of night, this pancake recipe is one you’ll come back to again and again.
Why Everyone Will Love This Recipe
These pancakes strike the perfect balance between fluffy and buttery.
- Light and airy texture
- Rich buttermilk flavor
- Golden crispy edges
- Easy one-bowl batter
- Perfect for freezing and reheating
They taste exactly like the pancakes everyone hopes for at brunch.
What Makes Buttermilk Pancakes So Good?
Buttermilk reacts with baking soda to create extra lift and tenderness, giving pancakes their signature fluffy texture. The slight tang from the buttermilk also balances the sweetness beautifully, making the pancakes taste richer and more complex. The New York Times recipe keeps things classic and simple, focusing on technique rather than unnecessary extras.
Cooking Tips
- Don’t overmix the batter—lumps are completely fine.
- Let the skillet heat slowly for evenly cooked pancakes.
- Cook over medium-low heat to avoid burning the outsides before the centers cook.
- Keep finished pancakes warm in the oven while cooking the remaining batter.
- Use real buttermilk if possible for the best texture.
Frequently Asked Questions
Why are my pancakes flat?
Overmixing the batter can knock out air and create dense pancakes.
Can I make pancake batter ahead of time?
Yes, the batter can rest in the refrigerator for up to 1 hour.
What can I substitute for buttermilk?
Mix milk with lemon juice or vinegar and let it sit for 5 minutes.
Why do pancakes need low heat?
Lower heat allows the centers to cook through while keeping the outside golden.
Can I add blueberries or chocolate chips?
Yes! Fold them into the batter right before cooking.
How to Store
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, skillet, or microwave.
How to Freeze
Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.
Ingredients
- 2 cups all-purpose flour
- 3 tbsps sugar
- 1 + 1/2 tsps baking powder
- 1 + 1/2 tsps baking soda
- 1 + 1/4 tsps kosher salt
- 2 + 1/2 cups buttermilk
- 2 large eggs
- 3 tbsps unsalted butter, melted
- Vegetable, canola, or coconut oil, for cooking
How to Make The New York Times' Perfect Buttermilk Pancakes
- Preheat the oven to 325°F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients. Pour in the buttermilk, crack in the eggs, and add the melted butter.
- Starting from the center, whisk gently until just combined. Do not overmix—the batter should still have small lumps.
- Place a large nonstick skillet or cast-iron griddle over low heat for about 5 minutes. Add a little oil and increase the heat to medium-low.
- Pour about 1/3 cup batter onto the skillet for each pancake.
- Cook for 2–4 minutes, until bubbles appear on the surface and the bottoms are golden brown.
- Flip the pancakes and cook the other side until lightly golden and cooked through.
- Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in the oven while finishing the remaining batter.
- Serve warm with butter, maple syrup, fresh berries, or whipped cream.
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