How to make the best buttermilk pancakes
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A golden stack of pancakes, slicked with butter, is a perfect way to start the day.
PHOTOS: JULIA GARTLAND/NYTIMES
Melissa Clark
- Perfect pancakes require resting batter for 10 to 30 minutes, gentle mixing (lumps are fine), and acidic liquids like buttermilk with baking soda for lift.
- Master cooking technique by heating the pan to medium-high, using butter and oil, cooking smaller pancakes and flipping when surface bubbles appear.
- Key ingredients are vital: Ensure baking soda and powder are fresh, use milk for richness, and add mix-ins directly onto the poured batter.
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UNITED STATES – A golden stack of pancakes, slicked with butter, dripping with syrup, is one of the most rewarding breakfasts you can cook on a weekend – a perfect way to start the day.
But not all pancakes reach those burnished heights. Some are flat; some are pale and spongy; some burn on the outside and stay raw in the middle. The secret to consistently perfect pancakes lies in a few simple but crucial moves. Sometimes, the biggest mistakes are not the things you did, but the things you did not do.
