Mrslarkin's Magical Saveur Buttermilk Pancakes

September  6, 2016
3 Ratings
Photo by Lindsay-Jean Hard
  • Serves 4
Author Notes

As the name implies, this is not my recipe; it's mrslarkin's. Actually, it's mrslarkin's lightly-adapted version of a Saveur recipe— Robie’s Buttermilk Flapjacks—that she's been making since 2007. So why am I posting it? Because I am tired of scrolling back through her Instagram feed to find her tweaks every time I want to make them.

The "magical" part comes in because I'm generally not a fan of fluffy pancakes, but these have converted me, thanks to the slight tang of the buttermilk and the crispy edges. —Lindsay-Jean Hard

What You'll Need
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoons flax meal (optional)
  • 1 1/2 cups buttermilk
  • 4 tablespoons melted butter or olive oil, plus extra for pan/griddle
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and flax meal (if using).
  2. In a medium bowl, whisk together buttermilk, butter or oil, vanilla, and eggs. Pour the buttermilk mixture into the flour mixture and whisk together until just combined—don't overmix the batter.
  3. Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and heat until the foam subsides. (I suppose you don't have to do this, but the butter is what makes the crispy edges!) Ladle in the batter, about 1⁄2 cup per pancake. Cook the pancakes, turning once, until they're deep golden brown on both sides, about 5 minutes total. Repeat the process with the remaining batter (and more butter!) to make about 8 pancakes in total.

See what other Food52ers are saying.

  • Allison
  • Merrill Stubbs
    Merrill Stubbs
  • drbabs
  • mrslarkin
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.

14 Reviews

Allison May 14, 2020
I made these for the family tonight and they LOVED them! They were very fluffy and almost had a “malt” like flavor to them. My husband thought they tasted a little sweeter than my regular buttermilk pancake recipe but still very good. I topped one of mine with homemade strawberry rhubarb jam - so good! I’m thinking these would be good with the Food 52 Magic coffee recipe. ;-).
Merrill S. April 12, 2020
Made these for the first time yesterday (on Instagram Live!) and boy, were they fantastic. Tried some of the batter in the waffle maker, and the waffles were outstanding too! Love the fluffiness and the flavor the flax meal adds. Thank you, Liz, for yet another great recipe!
Lindsay-Jean H. April 14, 2020
Oh, so excited to hear that they waffled well as is!
drbabs May 6, 2019
These were great.
mrslarkin March 6, 2019
I just made these using half rye flour and half all-purpose. Truly magical!
Lindsay-Jean H. March 7, 2019
Oh that sounds delicious! Must try. Did you ever share your waffle variation? I have a boatload of buttermilk in my fridge begging to be breakfast-ified.
mrslarkin March 7, 2019
Totes forgot! Putting it on my to do list.
Lindsay-Jean H. March 7, 2019
Whoop! Thank you! 🙌
Bev November 5, 2017
These were nothing short of great.
Lindsay-Jean H. November 5, 2017
Agreed! Mrslarkin is the best.
mrslarkin September 9, 2016
Yay! Aren't they the most awesome things? I'm constantly tinkering with this recipe - different flours, adding berries and nuts, using Pam instead of butter in the pan. It never disappoints. So glad you love them, Lindsay-Jean.
Lindsay-Jean H. September 9, 2016
They are SO GOOD. Thank you for introducing me to them!
mrslarkin October 27, 2016
That's a gorgeous stack! Did I tell you I've adapted my waffle recipe from these? 😍
Lindsay-Jean H. October 27, 2016
Ooh ooh ooh, do tell! Or rather, do upload!!