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Best Buttermilk Pancakes
By Melissa Clark · cooking.nytimes.com
4 to 6 servings
45 min
Fluffy buttermilk pancakes with a tender crumb, rested batter, and a golden-brown exterior.
| prepPreheat oven to 200°F / 93°C (optional, for keeping pancakes warm) | ||||||
| 2 cups / 250 g all-purpose flour | Whisk dry ingredients | Whisk wet ingredients, pour into dry, stir until just combined | Rest batter at room temperature, 10–30 min | Heat skillet, add oil & butter, cook until bubbles form, 2–3 min | Flip, cook until golden, 1–2 min | Serve with butter & maple syrup |
| 2 teaspoons baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1 teaspoon fine sea or table salt | ||||||
| 2 large eggs | ||||||
| 1 tablespoon honey or sugar | ||||||
| 2 cups / 450 g buttermilk | ||||||
| 6 tablespoons / 85 g unsalted butter, melted and cooled | ||||||
| 1 teaspoon vanilla extract or finely grated citrus zest (optional) | ||||||
| Neutral oil (grapeseed, sunflower or avocado), for frying | ||||||
| Salted butter, for frying and serving | ||||||
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