Buttermilk Pancakes


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Classic pancakes made with buttermilk.

Preparation time: 10 minutes
Cooking time: 3–5 minutes per pancake


Dry Ingredients

  • 190 g ( oz) plain (all-purpose) flour
  • 2 pinches bicarbonate of soda (baking soda)
  • 2 teaspoons baking powder
  • 3 teaspoons caster (superfine) sugar
  • ½ teaspoon salt

Wet Ingredients

  • 210 ml ( fl oz) buttermilk
  • 2 eggs
  • 80 g ( oz) unsalted butter, melted
  • 4 drops natural vanilla extract

Other Ingredients

  • blueberries or other fruit (optional)
  • maple syrup and butter, to serve


The Batter

Combine the dry ingredients, beat together the wet ingredients and whisk them into the dry mixture without overworking the batter. The batter should remain lumpy; if you mix until the batter is perfectly smooth, the pancakes may turn out too tough.


Heat a frying pan over medium heat with a little oil. I prefer coconut oil, but sunflower oil works as well. Test the frying pan with a small spoonful of batter: if it doesn’t sizzle, the pan’s not hot enough, if the bottom is too brown before bubbles appear on top, it’s too hot. Adjust the heat so that the underside is golden when the top bubbles but isn’t dry yet. Pour in a ladle for each pancake and sprinkle with a few blueberries or other fruit if desired. When the underside is golden brown, flip the pancake using a spatula and cook the other side for about 30–40 seconds. Serve hot with maple syrup and butter.