⏤ The Recipe
The Best Buttermilk Pancakes.
TheBEST buttermilk pancakes recipeyou’ll ever make, the batter comes together with just seven simple ingredients and creates golden, fluffy pancakes with crisp edges and a rich, sweet flavor – no resting required!
Prep
10m
Cook
25m
Total
35m
Serves
8
⏤ The Story
TheBEST buttermilk pancakes recipeyou’ll ever make, the batter comes together with just seven simple ingredients and creates golden, fluffy pancakes with crisp edges and a rich, sweet flavor – no resting required!
I’ve been making these homemade buttermilk pancakes ever since I was little, and they’re still by far the best I’ve ever tasted. True chef’s pancakes; they require a bit of patience, but the process is worth the extra effort.
My top tip is to keep a close eye on the cooking temperature and adjust it constantly throughout the process. If you take things slow and resist rushing, you’ll end up with a stack of perfect pancakes that rival even the best diner, especially when served warm with your favorite toppings.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
- 1
Preheat the oven to 250°F (121°C). Set a wire rack into a sheet tray and set aside.
- 2
Whisk the eggs and yolks together in a medium bowl. Add baking powder, sugar, and salt, whisk until smooth and fluffy. Pour in half the buttermilk, then half the flour. Using a wooden spoon, stir to combine.
- 3
Add the remaining buttermilk and flour plus a 1/4 cup clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
- 4
Add a quarter cup of clarified butter to a large 12-inch (30 centimeter) cast-iron skillet or griddle over medium-low heat for two minutes. When the surface of the clarified butter starts to shimmer, ladle about one-third cup of the batter into the skillet. Add more clarified butter as the pancake cooks to keep about one-eighth inch (roughly three millimeters) of fat in the bottom of the pan at all times.
- 5
Cook until the top of the pancake starts to bubble and the edges turn brown and crisp, two to three minutes.
- 6
Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, two to three minutes.
- 7
Transfer to the prepared sheet tray and place in the oven to keep warm.
- 8
Repeat to cook the remaining pancakes, adding more clarified butter as needed.
- 9
Transfer three to four pancakes to a serving plate and top with butter, syrup, and whipped cream.
⏤ Chef's Notes
Storage:Store leftover pancakes in anairtight container in the refrigerator for up to five days. Or, freeze for up to three months, placing a sheet of parchment paper between each pancake to prevent them from sticking together.
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