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  • Writer's pictureFay Walsh


Updated: Dec 15, 2021

Adapted from The New York Times Cooking

PSA - You Must Make Them From Scratch

Toss that pre-made pancake mix into the trash and whip up a batch of these effortless and perfect buttermilk pancakes instead. All you need is fresh, full fat buttermilk and you're in business! Everything else required to make these fluffy, delectable cakes should be in your pantry.

Must I Use The Brands In The Recipe?

I made a few brand suggestions for the ingredients, but any generic brands should work just fine for this simple recipe. Just be sure not to skimp on the buttermilk. I do not recommend using low fat buttermilk. Try and locate the real stuff. For my East Coast readers, love Ronnybrook Farm's Cultured Buttermilk made from a farm in the Hudson Valley.



adapted from NYT Cooking

2 cups King Arthur AP flour

3 tablespoons Domino's golden sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 tablespoon kosher salt (I call for a bit more salt than the original recipe)

2 ½ cups full-fat buttermilk

2 large eggs

3 tablespoons Kerrygold Unsalted Butter, melted

Vegetable, canola or coconut oil for the pan


  1. Heat the oven to 325 degrees. Whisk the dry ingredients in a large-ish bowl. In a separate bowl, whisk up the eggs until fluffy. Make a well in the center of your dry mix and pour the buttermilk, eggs, and melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, incorporating all the ingredients. Take care to not overbeat, my batter was rather lumpy.

  2. Heat a large nonstick griddle or skillet, over medium-low heat for about 5 minutes. Add 1 tablespoon neutral oil to the skillet and let it get hot for a minute. Ladle 1/2 cup batter into the skillet for each pancake. I make two pancakes at a time. Go as quickly or as slowly as you need.

  3. Flip pancakes after micro bubbles and larger bubbles rise to surface. This timing will vary depending on how hot your stovetop is. Flip and 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.

Inspired from NYT Cooking. Photographs copyright © 2021 FAY FOX.

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