Serves a Crowd
The Kitchn's Lofty Buttermilk Pancakes
Popular on Food52
57 Reviews
diane
June 15, 2024
I liked the egg separation technique and the buttermilk + milk, but this recipe has way too much salt! I would cut back by at least half next time.
LauraAOK
November 4, 2023
Pancake love! These pancakes are crisp outside and tender inside. I’m not normally a pancake fan but these have made me a believer.
SoCalGirl
October 9, 2022
Sorry, the pancakes in the photo look kind of burnt and which seems to happen with pancakes that have sugar added to the batter. Everyone adds syrup or honey to the pancakes so why the need for sugar in the batter??? Maybe to cover the metallic taste of the baking powder/soda combo. For a classic light, fluffy, and golden (not dark brown) pancakes, look no further than the 6 ingredient Buttermilk Pancake recipe from Marion Cunningham . We call them Mary Poppin's Pancakes - Practically Perfect in Everyway. Cheers.
bernadette.h
January 10, 2021
OH. MY. GOODNESS. The BEST pancake recipe I have ever tried. Fluffy, crispy, light, flavorful. I will definitely be saving this recipe and recommending it to my friends.
mlsjazz
November 1, 2020
Sadly, lackluster. Dry and lacking flavor. Did not develop the lovely golden brown of other recipes.
Liz K.
November 1, 2019
These are absolutely the best pancakes. Now my son won't eat another pancake recipe.
aly
May 1, 2019
didn't work at all. pancakes would not cook in the center. spent over an hour standing over a halved batch, so I expect I'd eat these for dinner if making the recommended amount.
Paul
August 5, 2018
Best pancakes I have ever made. Never buying pancake mix again. Ingredients I usually have in my pantry.
Renée R.
June 26, 2018
Made these last night for dinner. Added blueberries. Truly great pancakes. Will be my go to recipe. I'm able to get really nice full fat buttermilk at my supermarket. I think it made a difference. These were sensational.
Mary A.
March 21, 2018
Just made these for our breakfast for dinner meal. My oh my, these were not only delicious but easy peasy to make, every last one gone. Thank you Food 52 but also thanks to the kitchn for sharing this recipe.
Veronika
January 15, 2018
The dirty truth of Canola Oil: Websites that defend canola oil are barking up the wrong tree because they don't address the issue of the processing of canola oil and oxidation of the polyunsaturated component of canola oil, and formation of large amounts of free radicals, which is what makes it unhealthy for human consumption, and why it causes massive inflammation in your body and harms your cell membranes.
No way I would use Canola Oil, I would prefer olive oil or extra virgin Olive oil.
No way I would use Canola Oil, I would prefer olive oil or extra virgin Olive oil.
Veronika
January 15, 2018
NO Canola---its been labeled as 'toxic'.....personally I would avoid Canola Oil at all costs....Canola oil is made from something called rapeseed. Rapeseed actually had to be bred over the years to reduce the percentage of a problematic component of rapeseed, which is erucic acid. one of the biggest problems with highly processed and refined vegetable oils such as corn oil, soybean oil, and yes, even canola oil, is that the polyunsaturated component of the oil is highly unstable under heat, light, solvents, and pressure, and this heavily oxidizes the polyunsaturates which increases free radicals in your body.
The end result of all of this refining and processing are oils that are highly inflammatory in your body when you ingest them, damaging your cell membranes, contributing to heart disease, weight gain, and other degenerative diseases.
The end result of all of this refining and processing are oils that are highly inflammatory in your body when you ingest them, damaging your cell membranes, contributing to heart disease, weight gain, and other degenerative diseases.
MB M.
January 7, 2018
I was lucky enough to find some local, full fat buttermilk, and I made these yesterday morning. They were fantastic, and I can't wait to enjoy the leftovers for upcoming weekday breakfasts!
SweetSusan
July 30, 2017
I just made these for my daughter and son-in-law who are hunkered down upstairs with a brand new baby (my first grandchild!). I'm GF, so substituted my own GF flour blend, reduced butter to 8 tbl (GF flours don't seem to absorb as much fats as regular flour), but otherwise followed the recipe exactly as written. The pancakes were absolutely delicious!!! Enjoyed by everyone. Thank you Food 52. (P.S. And thank you for including grams for amount of flour.)
Barbara M.
July 18, 2017
Came out well, though a bit hard to manage while cooking. I imagine they'll be even better (and easier to cook) next time, if I remember to get the melted butter out of the microwave... ;-)
Jen
June 1, 2017
Oh these were wonderful AND I made two mistakes! I mixed the egg white into the egg yolk/milk/butter mixture rather than as the last ingredient into the bowl. And, my butter hadn't cooled enough so I had to skim off a bit of cooked egg.
But it didn't matter... they turned out fluffy and yummy!
What I did do for the oil in the pan was swirl in a bit, let it get hot, and then clean up the excess with a wadded up paper towel (so it wasn't too hot to hold).
I love it when a recipe works with mistakes, especially when a night person is attempting a breakfast. :)
Thanks for the recipe!
But it didn't matter... they turned out fluffy and yummy!
What I did do for the oil in the pan was swirl in a bit, let it get hot, and then clean up the excess with a wadded up paper towel (so it wasn't too hot to hold).
I love it when a recipe works with mistakes, especially when a night person is attempting a breakfast. :)
Thanks for the recipe!
diane
March 1, 2017
My grandson and I LOVE these pancakes they are the best we have had, and we try many recipes.
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