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BA’s Best Buttermilk Pancakes

3.4

(987)

Side view of a stack of pancakes 8 layers high with maple syrup running down the sides and a pat of butter melting up top.
Photograph by Isa Zapata. Food Styling by Judy Kim.

To feed a larger group for breakfast, double the recipe and keep pancakes warm in a 250° oven between batches. This is part of BA's Best, a collection of our essential recipes.

Recipe information

  • Yield

    serves 4 (make about 8 pancakes) Servings

Ingredients

1⅓

cups all-purpose flour

3

tablespoons sugar

1

teaspoon baking powder

1

teaspoon baking soda

1

teaspoon kosher salt

2

large eggs

1¼

cups buttermilk

2

tablespoons unsalted butter, melted

Vegetable oil (for griddle)

Pure maple syrup (for serving)

Preparation

  1. Step 1

    Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

    Step 2

    Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

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Reviews (987)

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  • This is by far the best buttermilk pancake recipe I have made to date. My rating really is 4.5 stars. They were very light and fluffy. The only change I made to the recipe was upping the baking powder to 1 1/2 tsp. I have also found that using full fat buttermilk is the best.

    • Anonymous

    • Ohio

    • 12/7/2017

  • I have been using the NYT Everyday Pancake recipe for awhile now and thought it was pretty good. These pancakes are a whole other world. Light, fluffy, tender, with great flavor on their own. Highly recommend. This is my new go-to for pancakes.

    • nhahn2206

    • Denver

    • 11/16/2018

  • This is a very good recipe. A previous commenter mentioned using full fat buttermilk. That's probably a good idea but some stores only carry the reduced fat stuff I'M LOOKING AT YOU VONS. But the reduced fat worked fine.

    • Funkarius

    • San Diego

    • 6/7/2019

  • this recipe has become a staple in my home! Not hard because I used to always keep a box of bisquick around because that is what I grew up with. Lately I've been messing around with it adding blueberry powder, and other flavorings for some fun! Such a great recipe and will always be a treat. I often don't keep buttermilk around but use lemon juice/ vinegar to make some in a pinch and it also works great.

    • Anonymous

    • chicago

    • 6/14/2019

  • the pancakes were so perfectly fluffy! I put some fresh figs and blueberries on top.

    • danabagel

    • New York, NY

    • 8/26/2019

  • Used gluten free all purpose flour and they turned out amazing. Best pancakes with maple syrup and whipped cream :)

    • JaceSalt

    • Australia

    • 10/24/2019

  • I thought I had the best pancake recipe in the world until I made these. Excellent rise, a tad on the sweet side (but I don't put maple syrup or anything for that matter on my pancakes). I reduced the salt by half (Morton's kosher) and added a pinch more baking powder. I always freeze leftovers to use in a rush. If these pass the freeze test, this will be my one and only pancake recipe for the rest of time. D E L I C I O U S ! ! !

    • Anonymous

    • New London, PA

    • 1/24/2020