For our buttermilk pancakes we use Alison Roman’s recipe in the NYtimes (again. We love their cooking app!). You can see the original NYTimes post here, but you might have to be a subscriber to access it. If you can, watch the video!
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 2 1/2 cups buttermilk (we only used 2 cups because based on comments, 2.5 made the pancakes too thin)
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- Vegetable, canola or coconut oil for the pan
Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
Note1: we combined all the wet ingredients together, then made a well in the dry ingredients and poured it in. We stirred via 2 methods: 1) simply stir and mix and 2) starting from the center of the well going outward, just like the recipe says. Parang #2 resulted in better pancakes! Don’t forget DO NOT OVERSTIR. Your batter SHOULD be lumpy.
Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
Note2: It’s really important to keep the heat LOW so that the pancakes don’t get burned before the inside is cooked. We also put in blueberries at this point.
Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. 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.
Note3: keeping the pancakes in the oven worked well. The pancakes were still hot when we served them 30 minutes after. As a bonus, these pancakes also freeze very well. If you have any leftovers, wrap them individually in cling wrap, and then store all of them in a Ziploc bag. Then you can freeze them. To unfreeze them, you can remove them in singles, and then just pop them in the toaster oven for around 10 minutes, at 215°.
They’ll come out warm and crunchy on the sides. I actually thought they tasted better this way than newly cooked. 🙂