tall, fluffy buttermilk pancakes

About a year ago, over a series of weekends I was up too early anyway, I went on a buttermilk pancake-making bender. I tried, well, not all, but several of the recipes I always read about, the loftys and the fluffys and the best-evers. I used, in turn, cornstarch and vinegar and unseemly amounts of butter, I separated egg whites, I rested batters, and every single one of these pancakes was consumed by happy children but not a-one of them stayed as tall as they left the pan for more than a few minutes and I was gravely disappointed. It was very possibly user error; all pancakes were made before 8:30 a.m. on weekends, pre-coffee. Regardless, I tabled it and moved on.

a one-egg batch, hereone bowldolloped in, not pouredtall tall taller

Recently, in an attempt to extract myself from the 1008-page book I began in the fall and needed to accept I was probably never going to cross the halfway point of, I read Nora Ephron’s Heartburn. I honestly didn’t know the narrator was a food writer going into it but this made it even more delightful.* (I promise, I’m getting somewhere with this.) In some passage that I now cannot find, she essentially says that there are very few truly new recipes, that most things have been made well before, and this led me to send my kid to take down the 1896 Fannie Farmer cookbook and look up her pancake recipe. “It’s not in here.” “Yes, it is. Look in the index.” [I think library science lessons are a small price to pay for pancakes, don’t you?] “I did, there are no pancakes.” But I knew there were pancakes in there and grabbed the book from him and hrm, he was totally right, there were no “pancakes,” but there were many recipes for “griddle cakes.”

tall fluffy buttermilk pancakes

And so we made the buttermilk pancakes griddle cakes and guess what? They were tall and fluffy and stayed that way indefinitely; they were good an hour later from a warm oven, the leftovers were good microwaved on a school morning, and they were good cold schmeared with a little jam. They’re thick enough that you could add blueberries or other chunks of fruit or chocolate chips to them and they won’t fall to mush. There’s no cornstarch in there, no vinegar, only a moderate amount of butter and, here’s the best part, no separated eggs. Nobody should ever have to separate eggs before 9 a.m. on a weekend.

tall fluffy buttermilk pancakes

If you’ve thus far been enamored, understandably, with oatmeal or strawberry-cornmeal or lemon-ricotta or old-school cottage cheese pancakes, I do not expect these to replace them in your life. But if you’re looking for a classic, tall, fluffy, no-nonsense, one-bowl weekend pancake, do know that these are so simple, you can make them half-asleep; I know because I usually do.

tall fluffy buttermilk pancakes

* especially tangents like this sidebar about “serious food people” and their gushing over how creative cooking is:

[This] also misses the whole point of cooking, which is that is totally mindless. What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s a sure thing in a world where nothing is sure.


One year ago: Failproof Crepes + A Crepe Party and Crispy Tortellini with Peas and Proscuitto
Two years ago: Not Derby Pie Bars and Liege Waffles
Three years ago: Blue Sky Bran Muffins and Fresh Spinach Pasta
Four years ago: Essential Raised Waffles
Five years ago: Bacon, Egg, and Leek Risotto
Six years ago: Ribboned Asparagus Salad with Lemon and Creme Brulee French Toasts
Seven years ago: Creamed Chard and Spring Onions and Avocado Salad with Carrot-Ginger Dressing
Eight years ago: Ranch Rugelach and Cinnamon-Raisin Bagels
Nine years ago: Almond Cake with Strawberry Rhubarb Compote and Cauliflower Bean and Feta Salad
Ten years ago: Chicken Empanada with Chorizo and Olives and Pineapple Upside-Down Cake

And for the other side of the world:
Six Months Ago: Apple Strudel and Root Vegetable Gratin
1.5 Years Ago: Chocolate Peanut and Pretzel Brittle and Kale and Caramelized Onion Stuffing
2.5 Years Ago: Squash Toasts with Ricotta and Cider Vinegar and Smoked Whitefish Dip with Horseradish
3.5 Years Ago: Spinach and Egg Pizzettes and Perfect Uncluttered Chicken Stock
4.5 Years Ago: Roasted Pear and Chocolate Chunk Scones and Apple Cider Caramels

Tall Fluffy Buttermilk Pancakes

This recipe makes 14 quite-tiny (2 to 3-inch) pancakes. You should absolutely double it; I’m only not doing it preemptively because this amount works well for us (we adults usually try to eat more fruit than pancakes, heh). I find small pancakes easier to flip and the portions seem more fitting for small kids who still want a “stack.” I usually make this with buttermilk but if you only have yogurt, for a thick, plain one, use 1/2 cup and thin it with 3 tablespoons of milk.

Because buttermilk varies a lot in thickness, I give a range here for the correct amount. The one I use is very thick and I almost always need the full amount. Look for a batter thick enough that you have to push it off the spoon with your finger, or that doesn’t puddle out much when it hits the pan.

  • 2 tablespoons (30 grams) unsalted butter, plus more for pan
  • 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup plus 2 to 4 tablespoons buttermilk
  • 1/4 teaspoon fine sea or table salt
  • 1/2 teaspoon baking soda
  • 1 cup (130 grams) all-purpose flour

Heat oven to 225 degrees F and place a large baking sheet inside.

Melt butter halfway in the bottom of a large bowl then whisk in sugar. This should leave the mixture lukewarm, not piping hot, but if it still is, let it cool slightly before adding the egg. Whisk in egg and vanilla, then 1/2 cup plus 2 tablespoons of the buttermilk. Whisk in salt and baking soda until fully combined, scrape down bowl, then stir in flour until it just disappears. You’re looking for a thick mixture, more like a very soft cookie dough than a pourable batter, but if it’s very stiff, add 1 to 2 more tablespoons of the remaining buttermilk and stir until combined.

Heat griddle or frying pan over medium. Once hot, add a good pat of butter (please don’t skimp; butter makes crispy edges) and dollop in small mounds of pancake batter — I find a #40 or 1.5 tablespoon scoop to make this even easier and neater. Try to resist the urge to press the mounds into flat puddles; a little nudge is okay but we’d much rather keep the height here. Once bubbles form on top, lift a corner of each pancake and check for it to be lightly browned before flipping it.

At this point, I like to reduce the heat to medium-low for the remainder of the cooking time. I’d rather the pancakes take a minute longer than singe dark as soon as they hit the pan, but your stove will vary.

Once pancakes are golden brown on the second side, and do not worry if the tall sides look raw, this is completely expected, just transfer them to heated oven. Repeat with remaining batter. Tall, thick pancakes like this almost always hide pockets of uncooked batter; 5 minutes in the oven will fix this. You can leave them in the oven for much longer, however, if you now wish to rinse berries and make coffee (which of course you do).

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356 comments on tall, fluffy buttermilk pancakes

    1. deb

      I haven’t made this specific recipe with whole wheat because it turns out I have no aspirations toward my or anyone else’s healthfulness before 9am on weekends. However, I usually start with a 50% swap and might go up to 2/3 if using white whole wheat flour.

    2. Bridgit

      I had to read this article before going to bed last night, and my husband says, “nut I really like the whole wheat flour recipe from Cook’s illustrated.” Sure enough, the ratios are VERY similar. In a triple batch we use 2 1/2c white wwf and 1/2 c almond meal. The recipe has a little higher milk ratio. Makes a great pancake, not as fluffy as Deb’s, but still very good.

    3. Jess.

      My favorite buttermilk pancake recipe (haven’t tried these yet) uses 1/2 whole wheat and 1/2 cake flour, and they are dreamy. xox

    4. Adrianne

      I just did that, with 50/50 regular whole wheat and all purpose (King Arthur brand). It was delicious (we like the flavor of whole wheat – it’s not about healthy, all about taste!). However, it was far too dense. Even with lots of butter and syrup it was a little dry in the mouth. Flavor was incredible, but I think I would thin this to regular batter and not worry that they aren’t super high and fluffy. Whole wheat and fluffy usually just don’t go together anyway.

    1. Wife To An Amazing Cook

      Thank you so much for those links. I had not heard of the HACP until now and I can’t wait to explore the website (after I look at the Fanny Farmer pdf, of course!).

      1. Susie

        Enjoy! There’s lots there, including classic housekeeping manuals and domestic medicine books as well as cookbooks.

      2. Robin Lewis

        Just made these! They’re great! Thank you for the tip for subbing yogurt for the buttermilk because I didn’t have any. …Would creme fraiche work, do you think? (I just realized I have some and may try it next time ..?)

    2. Thanks! I love the very idea of an Historic American Cookbook Project and the fact that the books are page replicates makes it all the better. I’ll dive in this weekend after a breakfast of tall buttermilk griddlecakes.

    3. I have the 1912 edition; it was passed down from my grandma through my mom. The description of a formal 12-course dinner is mind boggling!

      1. Jess.

        Have you watched “Fannie’s Last Supper” on Netflix? They recreated the 12-course meal from the 1896 cookbook, wood stove in a Boston brownstone and everything. Fascinating.

    4. Sue

      That is fascinating. I love on page 72 (image 103) someone’s hand-written changes to the Twin Mountain Muffins recipe.

  1. Kevin Kelsey

    It took me 30 years to read a book once. Similar topic to yours, very depressing but I stuck with it. One of my proudest achievements so far.

    1. deb

      I thought they were delicious. I was really bent on making them with yogurt, tbh, and did test them with it. I know most people keep yogurt around in the year 2017 and not buttermilk. But I couldn’t avoid the truth: they were much more delicious with buttermilk, just in flavor. So, if you’ve got good buttermilk, promise to use all the butter and salt, I think you’ll like them too.

      1. Leanne

        I made they today and served them with a homemade blueberry sauce, fresh raspberries and maple syrup. I’m about to make another batch for tomorrow’s breakfast because they were sooo good and also because I have lots of blueberry sauce leftover :)

  2. Deb, I need a recipe for a single pancake. My 4 year old loves pancakes but isn’t a big eater and I HATE them. His father is ambivalent. I’ve been working on some Frankenstein recipe with baking mix and oil instead of eggs. Some days it goes ok but the last few times I made them, they were vile and I was ashamed that I gave them to my kid. Can you please help? I just need something easy and toddler approved. I appreciate the care you take with your recipes. Thank you for working so hard!

    1. Jas

      I don’t know about this particular recipe, but I usually make more pancakes than needed and freeze the leftovers. They’re good for a couple of weeks, at least. I reheat either in a microwave or a 350 degrees oven.

      1. Jilly

        Same! We always make extra and freeze the leftovers for school lunches or very lazy mornings. If you remember to thaw them the night before, they reheat very well in the toaster (um, unplug if before you fish it out, if it’s too small to grab when it pops up).

      2. Mary C.

        This was the perfect snow day pancake! I’m not sure I’ll make any other pancake recipe ever again. It was fairly simple and so fluffy and delicious. I only had salted butter so I used that and omitted the salt in the recipe. I also had plain Greek yogurt, so I went that avenue thinning it with milk instead of the buttermilk. Topped with blueberries and powdered sugar and it was a heavenly breakfast!

    2. Chelsea

      Stick the leftovers in the freezer, take them out one by one and microwave for 15-30 seconds. I find these taste just as good, and are so, so much less work.

    3. Lisanne

      The San Francisco Chronicle Cookbook (1997, edited by Michael Bauer and Fran Irwin) has recipes for baking mixes developed by Sharon Cadwallader. You can make the mixes then follow the recipes for a much smaller batch. It would be hard to develop a recipe for a “single” pancake because you’d be talking about such miniscule amounts of baking powder! You may be a able to find recipes for baking mixes online too. You can store the mix then make a very small fresh batch whenever you want.

    4. Virginia

      You can make a full batch and simply freeze the leftover pancakes in singles between wax paper. Toast or microwave to thaw. Easy peasy on a busy weekday morning.

  3. Aarthi

    Would a half whole wheat sub work here with the extra buttermilk? I have stuck by your original pancake recipe subbing whole wheat flour for half or all of the flour . it gets flat and falls apart and is a pain to flip but I love your recipes so It has to be me:)

      1. Aarthi

        Thanks Deb, I tried a 2/3 swap with white whole wheat and while they were wheaty tasting of course they were much easier to flip. My husband loved these as well and it was much faster to make as they were itty bitty and I could fit in more in a pan.

    1. Em

      White flour is more glutinous than whole wheat, hence the difficulty flipping with WW flour. Pancakes with gluten free flour are also a pain! With WW flour I’d recommend mixing it well and making sure it’s cooked almost all the way through before you flip it.

    2. Bridgit

      Below is the comment above, but didn’t mention the fact that we really whisk the batter: it would be over whisking with AP flour, but no prob w/ whole wheat.
      I had to read this article before going to bed last night, and my husband says, “but I really like the whole wheat flour recipe from Cook’s illustrated.” Sure enough, the ratios are VERY similar. In a triple batch we use 2 1/2c white wwf and 1/2 c almond meal. The recipe has a little higher milk ratio. Makes a great pancake, not as fluffy as Deb’s, but still very good.

      1. Aarthi

        Thank you! That is a similar ratio I used but failed, so I will try whisking really well. I do up the buttermilk slightly as whole wheat tends to absorb more liquid.

  4. Loving the look of these griddle/pan cakes! Does the FF Cookbook ever fail anyone? I remember you asking for pancake recipe recs a while back (maybe a year; maybe a few months – IDK, time flies so fast!) – did you end up trying Cook’s Illustrated’s Light & Fluffy version in your newest pancake quest? They’re as straightforward as this recipe (no egg separating, no fussy ingredients) but I also add a few quick grates of lemon zest which puts them over the top, especially with blueberries packed inside. Regardless, since I’m no pancake snob, I’m definitely looking forward to trying this recipe out this weekend! Thanks for sharing!

    1. deb

      I don’t remember! Ugh, I tried so many and with each, I just found myself more annoyed. They all tasted good but the ones that achieved height didn’t keep it. And ugh, so much egg separation. I don’t think that pancakes must be tall or anything, but I think they should be if they say they are.

      1. Julia

        I also really love the CI “Light and Fluffy Pancakes” recipe. It does actually stipulate that you separate the eggs BUT you don’t whip the egg whites so in practice it is no big deal. You stir the yolks in with the melted butter, and the whites into the rest of the liquid (you can directly separate the eggs into these mixes). I think pre-mixing the yolks with the butter is what may give these pancakes a really wonderful texture, moist and light with a bit of chew that is in no way tough. As Bridgit noted, they aren’t quite as tall as yours, Deb, probably due to the higher liquid:flour ratio, but they still have some loft to them.

  5. Agustin

    “What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing! It’s a sure thing in a world where nothing is sure.” I love how this idea also made its way into “Julie & Julia.”

  6. washi

    This is essentially the recipe I have used for years with the addition of half as much baking powder along with the baking soda. And since I have big hulking teens, my version is quadrupled. We love it with all the varations, especially with an apple slice cored and sliced into rings placed on the griddle first.

    You’ve not mentioned the most critical hint for lofty pancakes, and that is to NOT stir the batter after mixing. It is hard to resist giving the waiting bowl a quick stir, and you’ll need to defend the batter from helpful hands. Scooping up the batter with the bubbles formed from the interaction of buttermilk and baking soda intact, and transfer that lightness to the griddle. Your pancakes will thank you.

    1. sparkgrrl658

      i love the apple idea!

      my go-to recipe also involves baking powder and leaving the batter alone. lumps are fine, bubbles are necessary :)

  7. osugirl

    I absolutely love the “tallness” of these griddle cakes! If I’m awake early enough on a weekend to bang out a batch of pancakes, fluffy is what I’m after. Would these still be “fluffy” if I used a gluten-free flour?

    1. rhimi

      My rule of thumb is a third less flour when using gf flour as it absorbs more liquid. I’ve done do dozens and dozens of times with the standard fanny farmer griddle cake, a pinch of xantham gum if you have it also helps with replicating the gluten versions texture. If you substitute the same volume you’re asking for gritty lumpen things.

    2. jeanne marie

      my boyfriend made these for us with gluten free flour and they came out wonderful as is! although i think he might have swapped baking powder for baking soda so maybe i should not be using our experience as an example…

  8. Mariana

    Maybe, just maybe, this will end the craze in my house with my 6 and 9 year old boys proclaiming they don’t like my pancakes because they are not “Sash’s grandma’s pancakes.” (Which they tried once when they were 4 and 7 years old, 1500 miles away from home, and hold to highest gold standard of any food item they have consumed in their entire lives). I can cook a mean meal. Just not “Sash’s grandma’s pancakes”, I guess. Thanks for the inspiration to never giving up!

  9. SallyT

    These look great – I’ll try them this week. We always makes the Cooks’ Illustrated Light and Fluffy pancakes, which are somewhat similar to these. THANKS!

  10. JP

    Fortuitous! I just finished listening to “Heartburn” yesterday (long commute = audio books) and am so in love with it that I vow to make these pancakes as soon as I can, given that story helped inspire you towards old school recipes.

  11. This recipe seems so normal; I was expecting some secret ingredient to get such awesomely tall pancakes. Is it the smaller size?
    I am one of those weirdos who actually likes those pockets of uncooked batter.

  12. Wendy

    Did you try the Marion Cunningham Breakfast Book buttermilk pancakes in your series of experiments? I myself have tried many, many recipes for buttermilk pancakes — maybe even some of the ones you tried, and I may well try yours, too — but I always return to Marion.

  13. oh! So many things to love about this post! I was braced for a complicated tricksy pancake recipe, but thank you: this is very similar to what I have made every Saturday morning for YEARS. I always use some combo of cornmeal, ww flour, and white.

    This morning I made a sourdough oven pancake that was surprisingly good. Going to blog that one sometime. Sort of a cross between a Dutch baby and regular griddle cakes – and fluffy.

    Also, Nora Ephron is such a treat to read! And I listened to her read one of her books on tape – I think it was I Feel Funny About My Neck and that was funny, poignant, and straight-shooting.

  14. Marla

    My recently deceased husband was crowned King of Pancakes by grandchildren, church families and friends. Everyone was concerned about the future of pancakes after he was gone. Unbeknowns to all, he tweaked MY recipe and I knew his secret! Double the eggs, add vanilla, and sour cream instead of buttermilk. I made them recently and got rave reviews.

  15. Lizzie

    So, these look awesome and I’m sure I will make them this weekend or next. But, I’m here to bug you for being such a tease about your next cookbook! I keep checking back here anxiously awaiting some kind of announcement about it. So, consider this a request for some kind of update which I know is probably in the works, I’m just very eager & impatient :)

    1. deb

      I’m sorry for being such a tease; everything is really taking that long. But the wait is almost up — I hope to have more to share next week! (Eee!)

    1. deb

      Those are my previous go-to and they’re really delicious. They’re not usually tall. I think most people (from the comments) find them more difficult because there’s so much liquid, they spill out at lot and are harder to flip. I grew up making pancakes that way (we used the Joy of Cooking recipe) so it doesn’t bother me. So, if that’s your favorite, stick with them. For these, I was interested in achieving the tall/lofty promise I hadn’t found in other recipes.

  16. Elizabeth

    BRB crying over how much I f-ing love Nora Ephron. She was married to Bernstein (of Woodward and) and used to tell people who Deep Throat was as party gossip. What a broad.

    1. deb

      It does two things: ensures you don’t have to overcook the top and bottom to get the center to set, always a problem with thicker pancakes, and it gives you a totally relaxed schedule so the first ones aren’t cold before the last ones are done. Plus, I mean, I don’t usually set the table and make the coffee and then make pancakes; I usually make them and then scramble to do everything else. Perhaps others think ahead better, but I’m happy to have them hanging out in the oven until I’m ready to sit down.

      1. That does make sense. For me, whenever I’m making pancakes, my kids run to the table before the first round is even out of the pan or stand next to me at the counter asking if they’re ready yet. Now, assuming I could distract them in another room and want to make a double batch, could they be stacked a little in the oven, or would they not finish baking properly that way?

        1. sparkgrrl658

          as someone who makes a similar recipe and puts mine in the oven (because it’s just me & my partner), layering them a bit won’t hurt them – i put mine on a foiled half sheet pan – but it will erase the crisp outside layer so i try not to. (and if i do, those are the ones that get put in the fridge as leftovers.)

            1. deb

              I want to hear about this! My janky oven definitely does not. But it sounds just fine for this — do you know what temperature it keeps?

      2. Susan

        Love the oven step for the same reason! Always scrambling to set the table, put out condiments, etc, but best of all, to be able to sit down at the table along with everyone else and enjoy hot cakes. 😻

  17. Leanne

    These look like the pikelets my Nana made. I’ll have to check the recipe although I am fairly sure there’s no buttermilk in them. She made them for “tea”, and they were served cold and we added butter and jam.

  18. JP

    Have you ever tried using dry shelf stable buttermilk in a recipe like this? It usually works, but sometimes the water portion needs to be cut back. Just wondering because it is onerous to try to keep fresh buttermilk on hand at my house. The fluffiest recipe for pancakes (and tiny ones too) that I have ever tried was Chris Kimball’s cloud cakes. They use a lot of sour cream. Really tasty, but I would happily try yours next. Pancakes are so simple but so yummy. I love a recipe that comes straight from my cupboards, no crazy grocery store rush for the ingredients. Thanks!

    1. deb

      I have and I agree about the water. The stuff I have from Bob’s Red Mill has a delightful buttery flavor I like but it is, to me, quite a bit less tangy. I suppose no harm in adding 1/2 teaspoon vinegar.

        1. Cindy, off in Germany since forever

          My mom had the 1951 Fanny Farmer Cookbook. When I started out on my own, I just had to get Fanny Farmer too. My version is from 1979.

          I’ve been making “1979 Fannie Farmer buttermilk griddle cakes“ regularly since forever, well, around 1986. I did so again today. But I had seen your video in the Facebook feed, so I was curious about the difference of the recipes. I was surprised to find the recipe is almost the same. The difference is simply the amount of buttermilk, or possibly liquid. I use one cup of buttermilk (225 g) to one cup of flour (140 g). The result isn’t quite as tall as yours, but generally doesn’t need the oven treatment. The buttermilk version is quite a bit fluffier than Fannie Farmer’s plain milk-based griddle cakes.

          Today I only had a small egg rather than a large one. The result was that the griddle cakes were a bit taller. So I really think it’s just a matter of the amount of liquid.

    2. Rachel Klein

      I was going to ask this same question. Wondering if you’ve tried it yet, Deb or JP? I have the Bob’s Red Mill at home also. Pancakes in my house are an impulse treat so I can’t be counted on to have buttermilk in the house. Then again, Deb, any thoughts on freezing buttermilk?

  19. Kathe Warden

    I absolutely love Fannin Farmer, she is always my go to cook book for traditional baking and cooking and have never been let down.

  20. Trish

    Totally delicious! Wonderful recipe, easy to make and so little of each ingredient. You’re right about doubling the quantity but I’m glad I didn’t otherwise my husband would have eaten the lot in one go!
    I wonder if this recipe would be good in a waffle iron? Mmm, might try that next.

  21. The pinched nerve in my neck made even the simplest dinner seem almost beyond reach today, and while sitting and trying to work up the energy to make *something* I was reading your site and lo and behold, there was the answer! What is easy to make before 8:30am is also easy to make when you can barely turn your head, so thank you so much for that. It kind of pains me to admit that these weren’t my favorite pancake, though. It’s not a criticism of your recipe because it was perfectly lovely–I just thought they were kind of lean. I also found that because of the thickness, they got kind of tough on the outside by the time they were fully cooked inside. They are so easy to make, though, that I have no doubt I’ll be experimenting to see if I can make them a little more to our tastes. But seriously, thank you for giving me an easy out for dinner tonight!

  22. Beth

    Deb, this is amazing. I grew up with the Fanny Farmer Boston Cooking school cookbook from 1939-ish. When my mother’s copy disintegrated about 20 years ago, I found two more copies on eBay – same edition. There are several recipes in there hat are just…perfect. These pancakes, the regular pancakes, several of the sauces, popovers, Yorkshire pudding, and the BREAD PUDDING. Try the bread pudding. It’s sublime.

  23. kathy w

    Deb: You should give up on that book; life is too short. I clicked on the Amazon link and read this review:

    ByJayon May 11, 2017
    Tried reading the actual book. Dry, dry, reading. Like an encyclopedia or worse. Then downloaded the Audible book to see if that might be better. Even worse. The narrator is incredibly bland and boring. Got only about 25% through before I couldn’t take anymore of why Hitler was the way he was. Sacve yourself and don’t bother with this book.

  24. martina

    These look delicious! One small school morning trick that I’ve figured out this year with a kindergartner: microwave the frozen pancakes for 30-40 seconds and then stick them straight into the toaster! They seriously taste so close to freshly made without, you know, being freshly made. It even works with french toast and waffles (although you need to watch those to prevent burning).

  25. Rena

    This has been my favorite recipe for years. (its the best thing in the Fanny Farmer Cookbook). They reheat nicely in a cast iron skillet and are also great with a 1/4 cup of oatmeal swapped for some of the flour.

  26. HI Deb, long time reader of your inspiring blog, first time to comment.

    First the nerdiest of questions: what exactly is it about this recipe that makes them so tall and fluffy and remain that way? Is it the ratio of flour to liquid? This recipe uses one cup flour and half a cup liquid, but your previous recipe (blueberry pancakes from Martha) 2 cups flour and 3 cups buttermilk….so I guess a thicker batter, but the pancakes themselves don’t look dense.

    I’ve made all your pancake recipes, most recently last weekend using 50% spelt flour purely for taste and not some erroneous health reason, with bananas and then a second batch with coconut milk because we ran out of pancakes and hence buttermilk! Too delicious they were! I have found to date that only whipping up the egg whites produces tall fluffiness. I will try these this weekend. My kids love pancakes but my 2yr old daughter insists on having ketchup with hers. She doesn’t appreciate the pleasure that is Maple Syrup!

    1. deb

      Thank you. My hunch: a slightly higher proportion of flour. However, not unlike what I think of as the muffin “problem” — thicker batters have taller, more gorgeous domes but are more dry — I’d expected it to be a problem here too but instead, I find them fluffy and moist inside, and not very eggy, either. [P.S. My son is a ketchup junkie. I totally had this coming, of course.]

  27. Lucia Pelayo

    Excellent recipe. I especially appreciated the tip on using yogurt as my buttermilk stash was quite low. I did have enough buttermilk to thin out the yogurt (rather than use the milk). Pancakes were fluffy and delicious. Thank you!

  28. Robin Fordham

    My no fail buttermilk pancake recipe (pretty similar) when you *don’t have buttermilk on hand* (which I usually don’t) is Joy of Cooking, using whole milk and one teaspoon of white vinegar to “clabber” the milk (make sure you warm the milk up a tad, as it speeds the “clabber-ing” process). When I’m well stocked and feeling virtuous, I use whole wheat pastry flour and flax meal, and the pancakes are just as fluffy as ever. White flour and real buttermilk makes them even butter, but it’s great to have a non-buttermilk version to go to in a pinch (a nod to Molly Katzen for the faux-buttermilk hint). I’d love to know the food science behind this – something to do with the proteins I’m sure.

  29. sparkgrrl658

    hi deb, back when you were still searching i think i recommended the kitchn’s “lofty buttermilk pancakes” for you to try – i don’t expect you to remember or to have tried it*, just wondering that if that was one of the recipes you tested, how did it compare to this one? what about this one do you like better?

    i do a half recipe with no butter in the batter (one less step and really not necessary since i cook them in butter and then we put more butter on at the table). a cup of plain yogurt thinned with a little milk is our favorite but buttermilk (or sour cream!) is very good too. the thicker the batter the thicker the pancake. you do have to separate an egg, but i just put the egg white in the already dirty 1/4 cup measure and you simply stir it in at the end, no need to be beating egg whites or anything. very similar – 1T sugar, 1 large egg, 1c buttermilk (or 1/2c yogurt or sour cream + milk), 1/2t salt, 1/2t baking soda, 1/2t baking powder, 1 1/4 c flour. the notable difference is the baking powder, i think.

    (*not a “i’m mortally offended by this” comment, just a “reasonable human being” comment ;))

    1. deb

      In fact, sadly, that’s the one that set me off. They were very fluffy from the pan and totally collapsed by the time they were on a plate. It’s totally possible it was my own error. I did like that the egg at least didn’t need to be whipped. I made a few other that came highly recommended after that and found this problem a lot. Then I made these. Anyway, I love all these suggestions so please, keep them coming.

      1. sparkgrrl658

        thanks for replying, deb! (i’m still getting the hang of this “remember to check wordpress notifications again” thing, haha.)

        i am going to try yours this weekend and see how they compare to my edit of the kitchn’s recipe. yours look beautiful and i’ll take any extra streamlining i can get, no matter how small :)

  30. leighbelleking

    Gosh. I’ve been making my mother’s crumpets for years. That’s what we call them here in South Africa. The recipe is almost identical (except that it is already doubled). Only difference is that hers uses milk not buttermilk and baking powder not baking soda (quite a bit more). Next time I feel the urge, I’ll make your variation. We eat ‘healthier’ breakfasts generally, and these are a tea time treat. Great on a cold weekend afternoon (yes, it does get cold in Africa). Go Deb. Love your recipes.

    1. leighbelleking

      PS the recipe I have is probably 100 years old. And I cook them on what looks like a 100 year old cast iron griddle plate which I treasure.

    1. deb

      Absolutely. Someone above recommended defrosting them in the microwave, then putting them in the toaster to restore crisp, which sounds pretty great to me.

      1. Krista

        This is my go to pancake recipe when it’s just me and my husband wanting pancakes in the morning. It produces 6 4-5inch pancakes which is the perfect amount! We’re also a dairy free household and almond milk with a little vinegar works really well. They’re probably not quite as tall and fluffy without the buttermilk but they are still light, fluffy and delicious!

  31. Kate

    My grandkids will love these! Thank you for researching and for always bringing great food to the table and internet.

  32. Sarah Cruz

    I made these this morning and my husband and i loved them! Super fluffy and delicious! I cannot have dairy so made this with coconut milk (can only find powdered here in Ecuador) and added vinegar. I was worried because it was very runny but the batter ended up being thick like described and it worked perfectly. Will definitely make these again. Thanks Deb!

  33. Ellen

    Hi Deb,

    I’ll try these. You have a couple of typos in the text and recipe header:

    ‘led me to send my kid to take down the 1896 Fannie Farmer cookbook with and look up her pancake recipe.’ (‘with’ seems unnecessary.)

    ‘In find small pancakes easier to flip and the portions seem more fitting for small kids’ (Assume ‘In’ is meant to be ‘I’)


  34. pdub

    I saw just the title of this post and thought, I don’t want tall fluffy pancakes, that is just silly, maybe other people want tall fluffy pancakes but they are just not my thing. But by the end of reading the whole post I was convinced (as usual) that I must try them right away…

  35. walkirianubes

    Help! I don’t like yogurt and buttermilk is not that readily accessible here. If I do my own buttermilk with milk and lemon, would it work?

    1. deb

      Not sure where you are but other tangy dairy products (sour cream, creme fraiche, etc.) will work here too, just need a tiny bit of thinning with milk.

      1. walkirianubes

        I’m in the UK, I know you’ll think I’m being silly, but it’s a rural town where only old retired people live. So I have to travel a bit to find more “diverse” products (grumble). Wow sour cream? I wouldn’t have expected that something so savoury would work. I’m Mexican, so for me for cream belongs in the savoury category :P

  36. This is such a good recipe!! I was trying to make a nice weekend breakfast for myself without making a trip to the grocery store and I made these pancakes work with a couple little swaps. I wouldn’t recommend my version over yours but it did work and save me some money and time! I used a combo of plain full fat greek yogurt and sour cream (trying to use up the sour cream) instead of buttermilk. The batter was a little too thick but it worked. Also I was out of eggs so I used a ground flaxseed sub. Lastly I cut the sugar to 1/2 tablespoon just out of personal aversion to added sugars. I’m only mentioning my changes so other people in my same position will know that they can make substitutions too! I served my pancakes with roasted strawberries and a blueberry lime compote! So perfect! I can’t wait to try these with actual buttermilk and egg!

  37. Sanda

    Hi Deb,

    Thanks as ever for your great recipes. This is my first time commenting but I have been a long-time follower. Is it possible to turn these pancakes into lemon ricotta pancakes by just adding the ricotta and lemon zest? Or would it destroy their fluffiness? Would it be best to do the lemon ricotta recipe instead? I’m trying to avoid the egg separating, fussiness, etc… but still enjoy the lemon ricotta part. Thanks!

    1. deb

      Ooh, good question. Replacing at least 1/2 cup of the buttermilk with ricotta and mixing lemon zest into the granulated sugar (rubbing it in bruises it, causes much better flavor release, I find; plus your hands smell fantastic) would definitely be how I do it. For the last 2 to 4 tablespoons liquid, buttermilk if you have it, milk if you do not. Let me know how it goes?

  38. Mel

    I cannot wait to make these this weekend. Also can I just say how much I love that your daughter has a tiny glass and a real plate and a real fork? It’s so refreshing!!!! (I dislike the whole kid+ plastic thing honestly).

    Thank you for your blog! I am always excited to see a new post and can’t tell you how many of your recipes I’ve made!!!

  39. Kacie

    I saw these on Instagram the other day and immediately wondered if the recipe would be similar to the one from Fannie Farmer (which I use any time I’m making small-batch), and lo, and behold! These are so versatile and delicious. My husband loves them so much he often doesn’t use syrup.

  40. Kathi

    I wanted to love these, but found them heavy and dry. I followed recipe exactly, used the extra buttermilk and put in oven for 5 minutes. They looked pretty but that was best I could say. Not a keeper for my family.

    1. Jess

      Same here. My husband made for Mother’s Day and they were more like biscuits. I could only eat two. He thought maybe they needed more buttermilk. The kids liked them, but adults thought they were too heavy and dense (the pancakes, not the kids!) for an adult palate. Oh well. I’m still and always a SK fan!

      1. Judy C

        I agree although must confess to loving the raw batter! I guess we just prefer a thinner pancake. The first thing I have ever made from this site that we did not love so we are still way ahead of the game… Thanks!

        1. deb

          It basically tastes like growing up to me, to be honest. But I don’t think readers here would let me get away with a recipe for raw-centered pancakes :)

        2. Natasha Walsh

          Same here! A bit dense but the flavor was amazing! I might try to find a way to thin them out-maybe more buttermilk?

    2. Ines C.

      Have you tried not putting them in the oven? The one time I did put them there they came out exactly as you describe them, heavy and dry. I stopped doing that and they come out perfect every time, and I have never encountered enough raw spots to justify it anyway, in my case.

  41. Judy

    Deb, I’ve followed you forever. I love your writing style, your observations of life & your recipes. You ROCK! Cheers & wild standing applause to ya!❤️

  42. Linda O.

    It’s a rainy day in the NY tri-state area – the ideal morning to try these pancakes : ) I can attest that making the cakes with buttermilk powder (I used Saco brand) works just fine for those of us who don’t use a heck of a lot of fresh buttermilk. When combining the buttermilk powder and water I decreased the amount of water a bit, and I also took Deb’s advice to add vinegar (I tossed in 1/4 teaspoon white vinegar.) The result was a perfect buttermilk! Popping the finished pancakes in the oven helped set them and they were fully cooked in the middle. I’ve tried from-scratch buttermilk pancakes several times over the years and was always disappointed with the results. THIS IS A WINNER!

  43. Aimee

    These were delicious! Classic and yummy in every way. I had with some yummy salted butter and sliced bananas and it was great! (Not a syrup fan). Thanks for bringing back an oldie but goody!

  44. Sydney

    I made these for my fiancé and myself this morning and his first question was “how’d they get so fluffy?” Definitely a successful recipe (after many failed ones). Thanks!

  45. Kay

    I so love all your recipes……& this looks to be no exception. Have printed out….breakfast/brunch tomorrow! Can’t wait …….& of course being Mother’s Day look forward to that evening’s dinner!
    May I make a request…..? was going through some of your recipes & noticed your crepe recipe. We always have crepes for Mardi Gras…………but I love the savory ones….made w/ sarrasin (buckwheat) which are really called galettes in France. Would you please… your leisure bien sur!…..divulge a great recipe for them as well???
    Would soooo appreciate it! Merci!

  46. Made these this morning, and they were delicious, but cooked very unevenly in my cast iron skillet and were more biscuit-y than fluffy. Barely mixed the flour in to the batter… use a ton of butter in the skillet. Maybe next time I’ll try a bit more buttermilk. I have been following your blog for a while now & really enjoy it! Thank you so much.

  47. Isn’t Heartburn the most wonderful novel? One of the reasons I love your blog so much is that your writing reminds me of Nora’s, so thank you.

  48. Rose

    I made them this morning and indeed they turned out high and fluffy and didn’t take badly to bring left alone in the oven for a while. One question though: I wasn’t totally happy with the baking soda taste. Could I use baking powder instead do you think? Thanks! And double thanks for your blog — makes me smile with every post!

    1. deb

      The original recipe calls for 2 teaspoons (yes really) baking powder and (non-butter) milk. The buttermilk variation calls for buttermilk instead and 1/2 teaspoon baking soda. I actually made it both ways with buttermilk (I misread the first time) and both worked almost exactly the same. But I stuck with her baking soda recommendation when I wrote this. Long story short: try 2 teaspoons baking powder.

      1. Karen K

        The original recipe probably calls for baking powder rather than the double acting baking powder that is common now days.

  49. Sara

    Oh my, this is gorgeous. I made these pancakes today for my husband’s birthday and my goodness! I didn’t know what to expect, especially because the consistency felt a little firmer than usual pancake batter. I also was nervous about the height of the pancakes and the raw sides, but I let them cook in the butter and then popped them in the oven to finish cooking. They came out a little darker, I think my stove gets too hot, but still very delicious. The final consistency was more fluffy moist cake+biscuit less pancake, it’s hard to explain, but so so good. Thank you Deb! All your recipes are just fool-proof, I never comment but I’ve made dozens from your site and your book, and always fantastic, thank you!

  50. David

    We made these this morning with a yogurt and almond milk substitution as outlined in the notes. Thanks so much for putting in substitution suggestions like that! The pancakes turned out delicious, and I was impressed that a few minutes in the oven really did make sure they came out cooked all the way through. We served them with strawberries, powdered sugar, and maple syrup, and will definitely make them again whenever the day calls for pancakes!

  51. Chad

    One can never skip another recipe for griddle cakes. I’ve been hooked on sourdough so long that I am always glad to vary my morning.

  52. This is a fabulous, quick, easy recipe. I forgot the vanilla the first time and they still tasted delicious. I had to use lemon juice to make my buttermilk, but I think I’m gonna start keeping some on hand! ☺️

  53. Judy

    Just made these for breakfast this morning. Light and fluffy and just the right size! Leftovers are in the freezer for another time. This will be my recipe of choice from now on for pancakes. Sadly, I found some blueberries in the fridge when I was cleaning up….what a treat they would have been in these heavenly little cakes. Thanks, Deb, for another winner!

  54. I made these this morning with no eggs (I didn’t realize we had run out until it was too late), and they were still good! My husband, who’s father was a pastry chef in Sicily, said these came out very similar to Italian sweets that his father used to make. I added chopped almonds and sugar to the uncooked tops, which toasted nicely when flipped onto the cast iron skillet. Sunflower oil is a good substitute for butter in the pan.🙂❤ Thanks for the tip on that cookbook, I’m going to try out other recipes of hers, too!🤗

  55. Lynn

    I made these for dinner with bacon the other night, good, substantial and with added fruit and a little maple syrup…quite yummy.
    I used a cast iron pan to cook them in and I needed quickly to learn medium to low heat ( unless you like charred edges) finished in the oven.

  56. MK Sizemore

    My sister taught me always to double the eggs in pancakes. You really can’t taste any difference but it’s a way to tuck a little extra protein in — important especially for little ones at the boa constrictor stage of eating (one good meal every two or three days).

  57. Anna

    I’m laughing that some thought these were heavy… I doubled the recipe and in a house with two hungry boys (one teen and one pre-teen) they (plus a pound of bacon) were gone in an instant. Declared better than standard Mark Bittman recipe. thanks Deb!!

  58. Julia

    An unspiced version of the sour cream pancakes from your cookbook as become my go-to basic pancake recipe. I’ve also subbed out the sour cream for a lesser volume of buttermilk successfully. How does the texture and flavour of these compare? Would they stand up to the upside-down cake treatment?

    1. deb

      I love those too! They’re less tall than these but they have a decent thickness. I usually make them with fruit though so cannot make an exact comparison.

  59. Sophie

    These tasted really good though did not rise as much as in Deb’s picture. My buttermilk was from Trader Joe’s so not that thick. And taking a tip from one of the reviewers, I added an extra egg, and from another reviewer, added blueberries. Using the #40 scoop, I got 10 pancakes, which was perfect for 2 people. Because the pancakes weren’t that thick, they cooked through on the skillet; I kept them warm in the oven while I made more. For the 2nd batch, I added another pat of butter to the skillet. But what I liked best about this recipe was the one-bowl mixing method – so easy, so good.

  60. Michelle

    These were delicious! I switched the flour to plain gluten free flour and added a little extra butter milk. At least I think I added a little extra buttermilk as I’m in the UK and have to translate cups into English currency so quantities were not exactly precise. They looked just like the picture and tasted great with blueberries added to the mixture.

  61. Rachel A

    My husband made these for me and my 21-month-old for Mother’s Day last weekend, and they were delicious! They may have ruined us. I don’t know if I want to go back to “regular” pancakes now. Thanks, Deb!

  62. Karen K

    These were my brother’s choice while we were growing up. We called them “Puffy Pancakes”. My choice were the Cottage Cheese Pancakes, which might not be in the 1896 _Fannie Farmer Cook Book_ or the 1912 _A New Book of Cookery_, but are in the 1941 _The Boston Cooking School Cook Book_. The Cottage Cheese Pancakes are better with Large Curd Cottage Cheese which my grocery stores don’t seem to stock anymore.

    Cottage Cheese Pancakes
    3 eggs well beaten
    1 c. cottage cheese
    2 Tbsp. butter, melted
    1/4 c. flour
    1/4 tsp salt

    Put everything into a bowl and stir together. Cook.

    We served with real maple syrup and butter. Original instructions say to put cheese through sieve and serve spread with jelly and rolled up sprinkled with confectioner’s sugar. The original instructions also say to sift the flour. I often will substitute spelt flour for the AP for the slightly nutty flavor the spelt flour adds.

  63. Sarah in NF, CT

    Did a quick side of apples cinnamon and sugar plus water and cooked to a syrup. Was a great side, but needed a little acid. Pancakes were great. My husband is having leftovers tomorrow for second breakfast, no he’s not a hobbit, he just starts loading trucks at 5:00 am which means second breakfast when he gets home at 10:00

  64. I rarely comments on blogs although i’m an avid reader of your very comforting blog, but today i felt i just had to comment because this recipe looks just – Perfect.
    Keep up the great work , and congratulations on your new book!

  65. Kylie

    I used the yogurt/milk sub since I never have buttermilk on hand. They were perfection! I cooked the whole batch at once, then put the leftovers in the fridge. Popped them in the toaster the next morning and enjoyed perfectly warm inside/crunchy outside, all over again!

  66. lizzy

    We made these for dinner tonight for a quick dinner. Husband had a batch cooking in the cast iron skillet already when I decided to use another skillet to make some bacon. Then there was that lovely bacon fat. And, well, as it turns out, these are incredibly good cooked in left over bacon fat. There. I said it. Bacon fat pancakes. You’re welcome.

  67. Fantastic! First buttermilk pancakes recipe that doesn’t flatten and does what it says it will! She been searching for a while. The gal serves is perfect for two adults without waste. Thanks – very happy hubby this Saturday!

  68. Anne

    I don’t know about this recipe. As written it didn’t quite work for us. I couldn’t leave the pancakes any longer in the skillet because they were beginning to brown too much. But I could tell the dough was still raw so I put it in the oven for at least 10 or 15 minutes – still some pockets of raw dough but the rest was quite dried out from I presume the stint in the oven. I may tweak it and if I do report back.

    1. deb

      It might help to get less color in the pan; you’re looking for a golden color, not as dark as you can get it without it going over. If it’s dry, it might need the full amount of buttermilk — did you use it? I often do with thick stuff, not usually with thinner.

  69. Carol

    THESE ARE AMAZING! I made the recipe as written, adding about a cup of fresh blueberries to the batter after mixing. They were super easy, cooked up quickly, beautifully and were very flavorful. I am definitely an-eggs-and-bacon in the morning person and only very occasionally make waffles as a concession to my boyfriend, but this recipe has made me a convert to pancakes. Thank you as always for finding and perfecting the recipes I need in my life! Can’t wait for the new cookbook!

    1. sparkgrrl658

      don’t know if you have tried this, but i find the best way to add fruit (or chocolate :)) to pancakes is to sprinkle it on the batter once you’ve put the batter in the pan. each cake gets just the right amount.

  70. Victoria (aka zEmfIrKa)

    I absolutely loved these. My favorite go-to pancakes from now on! I made them with greek yogurt, and another time with sour cream as I had no buttermilk or regular yogurt on hand. Came out great both times! Even my LO loved them (and he doesn’t eat pancakes as a general rule). :)

  71. Jamie

    These look glorious! When you put your pancakes in the oven, do you place them on a wire rack, a baking tray, or something else entirely?

      1. Jamie

        Oops! Missed that somehow… Thanks! Must be my sleep-deprived brain (thanks to my 11 month old ;). Made this this morning and will be making them again and again.

  72. El

    I tried them.
    Gummy, thick, pasty, and tasteless.
    I might try again with half white whole wheat….but I might just stick to the CI recipe from decade or so ago…
    Too bad about the texture and flavour, they looked beautiful.

  73. Rebecca

    Made these today – ran out of white flour so did half white, half whole wheat and they turned out great! Did some with blueberries – also great! Light and fluffy for the win :-)

  74. JoAnn Hoff

    My new fave! With blueberries…yum. My great-grandmothers Fanny Farmer (Boston Cooking-School Cookbook from 18??- calls them ‘Sweet Milk Griddle-cakes). But it is basically the same recipe.

  75. sparkgrrl658

    so, i have made this recipe three or four times now. deb is right – they do hold up better in fluffiness (and crisp outer shell-ness) than my previous go to, the kitchn’s fluffy buttermilk pancakes. the first time, i did not double the recipe because it’s just my partner and i, and since it was basically the same amount of batter i usually make but just thicker pancakes, i figured it would be fine. i was plenty full, but he asked for more! so, the next time i doubled. usually leaves us with a few leftover but that’s fine. i use a 1/4c scoop, the cakes come out a bit larger than adult palm-sized.

    i have taken one major shortcut (wait! please! hear me out!) – vanilla yogurt. this is because i made a fatal error at the grocery store a few weeks ago and bought a massive tub of the stuff thinking it was plain. i don’t eat vanilla yogurt & needed to use it up. so in these pancakes? it works awesomely. i leave the butter out from the batter (as i do with all pancake recipes since i cook them in butter and serve with more butter…) and the yogurt takes the place of the buttermilk, vanilla, and sugar. i then thin with buttermilk instead of milk so i’m still getting some of that buttermilk goodness. i know it sounds like i drastically altered the recipe but i really did not. it’s like using mayo instead of oil and eggs. six of one…

    one note – on one attempt i was in a haze, and just started following the recipe, adding in the sugar and vanilla. i would have started over but of course it was my last two eggs! i thought they might be overpoweringly sweet with the vanilla yogurt on top of all that, but they weren’t. so flavor wise, very forgiving. however, they were not nearly as tender, and the ones i had microwaved a couple days later were quite tough. so i blame the extra sugar, but maybe the universe was just cranky that day, i don’t know.

  76. Omg, these are amazing. I made it using buttermilk and they came out fluffy and light. I just ate them as is without any toppings and they are delicious. Next time I will try using yogurt and hope it comes out just as good. This recipe will be my new go to recipe, thank you Deb.

  77. Ellen

    A fluffy buttermilk pancake slathered with butter and drizzled with maple syrup is one of life’s simple pleasures. Thanks for developing the perfect recipe.

  78. Liz

    These were delicious! They are absolutely the tallest pancakes I have made to date and their little size made it easy to put away six for breakfast and not feel like taking a nap afterwards. I had half of them with syrup and butter and the other half with lingonberry jam and I don’t know which one I preferred. Thank you for sharing!

  79. Ankita

    Thank you for this recipe! The pancakes came out great – not as tall as the ones in your pictures, but I think I was heating my pan too early because the first few came out really brown… the taste was really good though, I added just a bit of cinnamon to them. They really are so fluffy and didn’t get soggy at all! Definitely going to be my default pancake recipe from now on!

    I didn’t really need the oven except just to keep them warm, so that was helpful – great suggestion!

  80. Debby

    Finally got around to making these this morning, and they were fabulous. Halfway through cooking them I realized I needed to double the batch! Fortunately I hadn’t put anything away. Had planned to make them from buttermilk left over from making emergency butter earlier in the week, but after reading your comments about thick buttermilk, I used regular store-bought buttermilk….which I realized I bought to make these a few weeks back!

  81. Melissa

    These are a life changer. I had searched forever for a tall fluffy pancake…and they always fell flat. So we became a waffle family and rarely made pancakes.
    We’ve made this probably 6 times since you posted the recipe. We all love them.

  82. Conny

    Just finished breakfast featuring these pancakes. Easy, straightforward instructions and spectacularly yummy – as always. Thank you for never letting me down, Deb! Especially important for me was that you described the desired batter consistency, because I always need to make slight adjustments for not using US ingredients.
    I only used 1/2 cup plus 1 tablespoon of (typically quite thin) German buttermilk to get the batter consistency you described. With a #40 scoop the batter yielded 12 pancakes – the perfect amount for two hungry adults :)

  83. Alex

    This recipe is superb! I made it 3x now, as is and doubling the recipe, and it was perfect each time, better than the many other pancake recipes I have tried over the years. Thank you so much!

  84. Tamara

    I made these pancakes with chickpea flour and added in some ground flaxseed – delicious! I love your blog, I’m always coming here for recipes and ideas. xo

  85. I’ve made this three times now, and these are quickly becoming a weekend tradition. I’ve made them as is, but a bit of cinnamon and some frozen blueberries adds in without changing the texture. They also reheat like a dream for weekday breakfast treats.

  86. brh82

    In my 82 years I’m sure I’ve made thousands of pancakes, but none so perfect as these. What I really appreciate about Deb is she makes so much sense….why haven’t I melted the butter in the bowl I’ll be mixing everything in, before? And her commenters make so much sense….putting a pat of cold butter on each pancake as it’s cooking is so much simpler than finding the right size pitcher and melting butter in it and always having a leftover bit I have to waste because what else can you do with that melted butter?
    The flavor of these pancakes makes every other recipe seem tasteless, and I never came across an uncooked pocket at all. I doubled the recipe and used 2 1/4 cups of very thick “Bavarian style” buttermilk. I LOVED the crispy rim around each pancake, loved how quickly they cooked, and the flavor and texture were both plu-perfect. Thanks, Deb, FINALLY the pancakes of my dreams!

  87. Annie

    I made these for breakfast as is, and they were GOOD but a bit bland. I also had the same issue as a few other people — by the time the middles were cooked, the pancakes were sort of dry and the exterior was overdone. That said I liked them enough to want to fiddle with them later the SAME DAY :-) I found I LOVED them after…doubling the salt (I use kosher — this could have been the issue from the start), doubling the vanilla, adding another 1.5 tsp sugar, and 1/2 tsp grated orange rind. I also added enough buttermilk to have a slightly looser batter, and cooked them at a lower temperature for longer. Amazing!

  88. Kelsey

    I’ve spent years looking for the perfect pancake recipe. Dozens of recipes have passed through my kitchen. Some have been half heartedly accepted as “the one”. Until today. When I made these. This recipe is THE ONE. God bless you smitten kitchen. My breakfasts will always be amazing.

  89. Maureen

    This was awesome, thanks! We had them for supper tonight. And this batch made the perfect amount for the two of us with a few extra for the freezer. Didn’t change a thing!

  90. Amy

    I made these this morning and they are our new favorite pancakes! Thank you!! I doubled the recipe and it was just enough for family of 4. Used yogurt as suggested since we didn’t have buttermilk. Delicious!!

  91. Wanda

    Made these this afternoon and they were great! I had to fiddle with the recipe a little bit because I didn’t quite have enough butter and no buttermilk– I used a little splash of sunflower oil in place of the missing butter and also cooked them in oil, and replaced the buttermilk with 110 grams of Greek yoghurt thinned with almond milk (that was all I had on hand). Despite all of the replacements they still turned out great! The first three came out a little too dark because my pan was too hot but the second batch was perfect in colour. They were all nice and tall and suuuuper fluffy and light, not too sweet. I’m a fan. I served them with golden syrup, microwaved frozen blackberries and slices of banana.

  92. Bonnie

    The taste was wonderful but they were not tall and fluffy. the only difference I can come up with is the amount of flour. All of the flour I buy says it is 30g to a 1/4 cup which equals 120 grams. [I so prefer to weigh than meausre.] All of your recipes say 1 cup equal 130g. Should I start ignoring the flour bag weight and go with yours? thanks

  93. Leanne

    Just made these this morning. I used yogurt instead of buttermilk, and I wonder if that’s why most turned out still raw in the middle, even after 10-20 minutes in the oven? I did follow the griddling instructions (medium, then low). A lot of them cooked super fast so got super dark and were still raw, sadly. We microwaved them which cooked them but killed the nice texture. The flavor really was good though, and the few that did cook through all the way we’re delicious and perfect. P.S. Your oatmeal pancakes are some of our favorites….my husband doesn’t like pancakes in general but he loves the oatmeal ones.

  94. Leah

    I just made these and they are perfect! I’ve been searching for tall, fluffy pancakes like mom used to make and these are it! My husband says they look like English muffins. I did use up all of the extra 4 tbsp buttermilk for a looser batter. The key to keeping them moist and not too dark is a low, slow heat. These pancakes take a lot of patience. The first side takes longer than the second side and you can test them with a toothpick. Once the toothpick comes out clean, take them out of the pan, not a minute longer. I am baffled by comments they are as dry as biscuits.

  95. Carrie Dibbs

    In my search for a pancake, tall and crumbly, like CAKE, I intended this morning to make a recipe I found on line that had tall pancakes. I did another search – and found your recipe and comments. I have been trying multiple recipes and none gave me the texture I was looking for.
    This one did.
    Finally, success! I made it pretty much as written, but I substituted 1/2 cake flour for all purpose, because no matter how little I stir, I always seem to get pancakes with more structure than I want.
    So thanks very much!

  96. Amber

    Followed recipe exactly, live at sea level. These came out like biscuits, not like any pancake I’ve seen anywhere. I’ve never had anything called griddle cakes, so maybe that is what these were. They are good but if you have your heart set on pancakes you may be disappointed. Thanks.

  97. Nina

    I love the idea of using a recipe from the 1800s but these were waaay too buttery and rich for my taste. It was a fun experiment though.

  98. Katia

    made these according to the recipe with half-whole flour. They came out great – not quite as fluffy but still airy and the taste is wonderful. Not too sweet. Will try white flour next time to see how high they can rise. Thanks, Deb, for another great one.

  99. Laurie

    Ice storm April 18’ (Toronto). What a treat this morning! Used Kefir instead of buttermilk and 30g spelt with the 100g AP flour. A bit on the sweeter side but desperate times call for desperate measures. Thanks for this, will definitely make again.

  100. Nancy

    Ohmygoodness, these are YUMMY! Made for three of us. Son requested another triple batch being made today so he can have them all week. Lol! Used the Greek yogurt w/ milk trick; perfect consistency. Topped with a wee bit of maple syrup and cold berries. Loved the contrast of textures, temperature, and tastes. Thanks for sharing this recipe And your helpful tips!!

  101. Deb, these were the best ever!!! Call them what you will, but taste and texture were amazing! Fluffy, but with substance. And as always, your instructions were spot on. Especially loved the baking pan/ oven finish. This seemed to make such a difference. Thank you, thank you!

  102. Anisha

    On Easter Sunday I had a sudden hankering for thick fluffy pancakes but my go to recipe wasn’t good enough that day. So I hopped onto my favourite blog and discovered this post!! Pancake nirvana has been achieved! I had just enough buttermilk from making cultured butter. What a revelation! I’ve already made this recipe 3 times this month, twice using buttermilk substitutes. Since it’s just 2 of us, I use an 1/8 cup measure to scoop the batter and make 9 pancakes. Thank you for bringing this little gem into my life!

  103. Erin P

    I made these last night! I have also tried ALL the pancake recipes and have always been disappointed. Not with this! My kids were very happy! I made a double batch (because I just knew they would be awesome), and froze the extras for school morning breakfasts.

  104. Dena

    I was excited to make these with buttermilk leftover from broccoli slaw. They turned out kind of dry and cakey. I think we’ll stick to your yogurt multigrain ones.

  105. Stephanie Gutierrez

    I made these gluten free with half teff and half oat flours. They were great. I used molasses for 1 tablespoon of the sugar. I thought they were perfect.

  106. CC

    I just made these and they were fluffy buttermilk pancake perfection! From the UK, my Mum always makes crepes, but I have a fascination with the thick American stacking kind. I managed to just complete a tour of New England (a wonderful experience) without having any, but I brought home some Morse’s Farm Vermont maple syrup and determined to make some. These were my perfect idea of how they should be – fluffy, crispy outside, perfect vehicle for absorbing copious quantities of maple syrup. Also very easy to make. Thank you Deb.

  107. French Somali in London

    So just made the pancakes! They were surprisingly smaller than I expected! Tall for sure but not that fluffy: my (Czech) boyfriend told me I made him livance (lee-van-tzay). Googled it and sure enough, that’s what I made! They were very good but they are not my holy grail of pancakes; still looking! Thanks for the recipe though!

    Also my feast went really well, made the roasted aubergine soup, cornbread with aleppo peppers, tangy brisket, broccoli slaw, everyday meatballs and tiramisu. We were 10, everybody was stuffed and happy :) . Thanks for all your amazing recipes!

    1. deb

      It’s going to work differently and the flavor might be a little flat here since a lot of it comes from the buttermilk. You might need extra to loosen it because it’s a little thicker. But it still might taste good.

  108. Sabrina

    So sad. I love all of Deb’s recipes but could not get this one right. Used greek yogurt w milk; cast iron pan gets too hot and can’t be temp adjusted effectively between sides. Added addl milk mix made things worse. Uneven browning and I always use this pan… well, they smell good, look horrible, and taste just ok.

  109. These were delightful. Great tip re: keeping them in the warm oven until serving time. I am new to cooking with cast iron and had to drop the temperature to its lowest setting after flipping the first batch (perhaps because I have a glass top stove and it retains heat longer?) and they needed very little time on the second side – I almost burned mine! Sadly I missed the tip at the beginning to double the recipe and was confused with how little batter it made but it was perfect for me and my wife. Thanks Deb!

  110. These are five stars. I will never make another pancake. The volume is absolutely perfect for two toddlers and two adults if you aren’t the kind of adult that wants four pancakes to yourself (I am not). My kids are going nuts for these and asking for them on weekdays.

  111. Faye

    Hi Deb, just wondering if I could add cocoa powder to make them a bit chocolaty for my partner?
    If so, how much would you suggest
    Thank you

    1. Andrea

      This is the question and answer I was seeking! I don’t see an answer but I am going to try converting these to chocolate tomorrow. Haven’t figured out amounts, but I’m going to melt some chocolate with the butter and add or swap some flour for cocoa powder.

      1. Andrea

        On a double batch – swap a half cup of flour for cocoa powder, and melt 2oz chocolate with the butter called for. I also added another 25g of sugar, in addition to the amount called for by the double recipe. They turned out well!

  112. Meet my eats

    I use a similar recipe, but in my efforts to sneak in healthy stuff where possible I sub some vanilla hemp protein powder (don’t mind the green color) and ground flaxseed for some of the flour to make a cup. I add blueberries or on the fancy days (I didn’t make the requested valentine cupcakes so they became pancakes instead) I add sprinkles for the kid. She was over the moon with that addition so for parents that want easy substitute for missed cupcakes, pull out the sprinkles.

  113. Danielle

    I made this recipe for National Pancake Day 2019. I should have been getting myself ready for work, but being 10 minutes late was definitely worth it. This recipe is far superior to my usual go-to (rhymes with Boy of Booking). Fluffy? Yes! Easy? Yes! Delicious? YES! I limited myself to one with a little bit of butter fresh off the griddle and I must say, I can’t wait to make them again.

  114. Yum! These were absolutely delicious. Popping them into the oven was a great way to make sure they were cooked through and stayed warm.

  115. Helena

    I’ve always disliked pancakes, but I made these for my husband and son almost a year ago, and have been converted. I top them with almond butter or yogurt or sauteed peaches (basically anything but maple syrup, which I find too sweet on its own), and they’re always amazing. They’re so easy and delicious, and versatile if you need to make substitutions. I even made them in a very limited cottage kitchen for a group of fifteen with no problem! I’m making a big batch and freezing them in preparation for the imminent arrival of baby#2. I find the thaw in microwave and toast method works beautifully. I still dislike most pancakes, but these are something else!

  116. Mary-Helen from Chicago

    Just made these little nuggets and they were cute and fluffy and tasty! I only had reeeally old buttermilk (threw it out!) and ran out of yogurt, but I had 1/2 cup sour cream that I thinned down with 3 T. milk, and it was perfect. Using the #40 scoop worked great for making them nice and tall, lots of butter on my griddle made them crispy on the outsides, cooking them at 325° on my electric griddle gave them time to cook most of the way through, and the 225° warming oven finished cooking whatever didn’t get quite cooked through on the griddle. We’ll definitely make these again!

  117. followed recipe (only variation was that i used Deb’s recommendation to use 2 tsp baking powder VS baking soda) exactly and LOVE these tiny mighty good pancakes! so yummy and yes so reminiscent of my grandmother’s pancakes from the 1960’s kiss kiss

  118. Nazli Parvizi

    Seriously awesome — and i’m most appreciative of the one bowl method and not having to whip up the egg whites separately.

    1. Siena

      I’m not entirely sure, as most pancake recipes can be used for waffles and vice versa, but waffles and pancakes alike are usually not quite as thick, so you might want to make the batter thinner before using them for waffles. I’m not an expert or anything, that’s just what I would do,and if you wanted to make waffles with this batter as it,I’m sure it would also work.

  119. Judy Ryan

    Made these this morning. My grandkids and I loved them. Mia (11) said they were the best pancakes I’ve ever made. High praise! And they turned out just like your photo — tall and fluffy. Thanks. It’s a keeper.

  120. laura

    Just made this pancake and loved it. Height was perfect as promised.
    Also liked the layered mixing technique – different from the standard pancake recipe I’ve been using. One bowl also appreciated. Easy (and pre coffee too!) Due to supply shortage, I subbed some of the white flour for a scant half of buckwheat flour. It was subtle, and didn’t seem to weigh it down. Just perfect. Will be my new pancake standard. Thanks!!

  121. Siena

    Wow…I make these pretty much every week, and I love them so much. Today I tried separating the whites and whipping them and folding them in, it worked perfectly! I also added in pieces of apple, and they got so soft and sweet and they were amazing. Thank you so much Deb!

  122. S

    This is a great recipe! My kids (9+12) made 5 batches of these pancakes themselves and then we assembled a pancake board with them. We kept them in the oven while we prepped bacon and the other toppings, and they stayed warm and yummy.

  123. Dasha Perry


    I’ve been following your blog and cooking your recipes for a long time now. Everything always comes out amazing and leaves us scraping the bottom of the pot.

    Now that we have a little one, I turn to your recipes even more. Recently, I had half a bottle of buttermilk left in the fridge and, with coronavirus and closed daycares, a little one to feed in the mornings. He won’t eat anything other than these pancakes. Thank you.

    Do you have a list of recipes that are “toddler approved”? His other favorite is the couscous with roasted tomatoes and olives. (It’s also a huge hit with my husband :-)).

  124. Yum! They did turn out tiny so I added a bit more liquid and found those more to my liking size-wise. They were all delicious and the time in the oven meant everything was hot at the same time. Thanks, Deb, for another winner.

  125. Romy

    I just made these and they were DELICIOUS! I’m usually the worst pancake maker in the world, but these turned out great. Thank you, Deb!

  126. Kristen

    These are great! Just made them. Used a 3 TBS scoop because the SO doesn’t share our love of tiny things but they turned out delicious. Yielded about 6.5 pancakes.

  127. Brittany

    I have never made a great batch of pancakes until now! I actually avoided this recipe because buttermilk is not something I keep on hand but this week I made sure to get a carton just for this recipe. These were perfect!

  128. Kelly

    I have made these numerous times and I can never get them to rise properly. I also never have buttermilk on hand so I always do the lemon juice method. I saw someone recommend not stirring the batter at all which I tried but it didn’t help either. Does anyone have any suggestions? Obviously using real buttermilk is the first place to go but with the rarity that I use it, it would feel wasteful to buy it for just one thing. So I hope that isn’t the only fix.

  129. Lisa

    For those asking if these can be frozen – I make these and freeze them (the silicone mat on my baking sheet makes it easy, and then they go into a large bag). I just take a frozen one in the morning, pour a little maple syrup over, and microwave for 46 seconds (hilarious I know, but the 1-minute button always results in making the pancake a little tough). Works perfectly, even before my cup of coffee can take effect!

  130. jo

    My spouse, kid & I love these pancakes – fluffy, moist & easy to make. I never have buttermilk in the house, but use 3 parts plain or Greek yogurt to 1 part milk instead. I also like to let the baking soda and salt ‘fluffify’ the wet stuff a bit before adding the flour and only stir until mixed in; I always have to ask the kid not to overbeat the mix when they’ve got the whisk. Another adjustment, this one to add more whole grains in our lives, is to use 1/3 oat flour , which I ground from oatmeal.

    Thanks SO MUCH Deb, for sharing your work & insights with the internets.

  131. Candace

    The best pancake recipe I have ever tried! This is now my go-to recipe and it makes wonderful waffles too. Thanks, Deb!

  132. Katy

    Thank you, kindly, for sharing this recipe! I have made a few other buttermilk pancake recipes from online blogs etc. as well as good ole Better Homes and Garden. This is the winner and I will delete the others from my Pinterest account! I, too, have the Fannie Farmer cookbook 1905 edition! I cook and bake for two so this was perfect! We both loved how thick they were and tasted great! July 2020

  133. Ash

    I’ve made these many times and I am always pleased with the results. Maybe i watched too many episodes of The Great British Bake off (does anyone else imagine they are in the tent when they cook?) but today I roughly chopped some raspberries and added some fennel seed to the batter. They were a little flatter but still tasty. As always, thank you Deb.

  134. Melinda

    Delicious! …used Fage whole milk Greek yogurt thinned with 2-3 T of milk, instead of buttermilk, as suggested. Amazing, simple, and made the best pancakes…family loved them!!!

  135. Helena

    I’ve made these pancakes so many times and I love them, but today I switched out homemade applesauce for most of the buttermilk, added cinnamon, nutmeg, and cloves to the flour mixture, and subbed one tablespoon of brown sugar for the two tablespoons of white sugar, and they were fantastic. I wish I’d thought to sub whole wheat flour for half of it, because I feel like the extra nuttiness would’ve been perfect, but I’ll definitely make them again this way.

  136. Pat

    I made this for my grandkids this morning, and have to say that they were kinda like hockey pucks – surprised since I enjoy so many of your recipes – I followed the directions and did add extra buttermilk but found them very hard to cook evenly – they looked so good, but unfortunately were disappointing.

  137. ruby

    Really really fabulous! I subbed 1 Tbl coconut sugar for the 2 Tbl reg sugar & used a whole grain pastry flour. Also did the yogurt trick exactly as Deb said. Used a Tbl to drop into pan. So dang perfect. I only want to eat these pancakes now forever!

  138. scott

    I’ve tried lots and lots of pancake recipes and this one has to be the worst ever. Really dry, heavy cakes that were chewy and not not very flavorful. Ugh.

  139. Second time making these… absolutely delicious. Perfect every time. The batter is quite thick, not to worry. I’ve used the yogurt thinned with milk both times and double the vanilla. Don’t wait. Make these!

  140. Delicious, tall and fluffy! I subbed in 1/4 c fine cornmeal, since I had some blueberries on hand and figured why not? Id be interested to see what an extra egg and slightly less buttermilk/yogurt would do, as I continue my search for the Perfect Pancake. I like juuuuust a little more custardy-ness. This will be my go-to from here, though!

  141. Laura in CA

    Best pancake I’ve ever made. New weekend pancake recipe for sure, bumping out of place the one my family has used for two generations – eek!

  142. Nat

    These are amazing, made them for Xmas morning with the family and they were a hit. Great tip on finishing them off in the oven. Loved the fluffy height on them. Recently discovered maple syrup should be served warm too, made all the difference. Thanks for another excellent recipe, will be making again.

  143. Isa

    Sooo delicious !
    Made them this weekend as a picker upper on the last day of our ski holiday and they were a hit and came together in minutes. I used milk and lemon to make the buttermilk and they came out perfect. My family thanks you Deb ☺️

  144. Alyssa

    Fantastic! Who knew this was so easy!? I will never buy premade mix again, thanks Deb! Cant wait to try this with blueberries!

  145. Susan

    I have discovered the McDonald’s McGriddle and I LOVE them as is and for use as a breakfast sandwich. My current quest is to find out how to make them with those little tiny pockets of syrup baked into and throughout each pancake that don’t render the exterior sticky. These pancakes look like they would be a good base. Should I just scatter pieces of maple sugar onto the batter or dot the pancake with syrup before flipping? I’m not finding much help in online searches.. Any ideas, Oh clever Deb?

      1. Susan

        I think McDonalds has gone back to serving these before 11am daily. They have them as a regular pancake breakfast and as a sandwich. I am not an egg lover, especially their eggs, so I had the sausage (only) McGriddle sandwich. Their sausage is pretty bland but less rubbery than the eggs; it’s the lesser of the 2 evils! Let me know what you think if you try them. I’m sure you can find the riff that eludes me.

        1. K

          Susan, I’ve just made these pancakes (again), and I have an idea for you: move the syrup from pre- to post-cooking. Once your pancakes are cooked, move them to a shallow dish and douse with syrup (between a teaspoon and a tablespoon per pancake). Let this be a sponge for maybe a minute, then sandwich-ify it.

  146. Emalee

    I made these and my husband said “they’re too fluffy” haha. They were great, pretty easy, although I’d cut down the sugar next time.

  147. Jackie

    Made these this morning as I have a surplus of buttermilk (bought it to make something else on your site and then couldn’t remember what I wanted to make and, due to ongoing pandemic supply issues, could only find a half gallon). YUM, tall, fluffy, tasty! Thank you for yet another winner that my hips didn’t need LOL. BTW I remembered that what I wanted to make was your Orange Chocolate Chunk cake.

  148. Val

    Fabulous – but not in the way I expected. This comment is probably pancake sacrilege but hear me out. I made these a couple days ago and I thought they were good pancakes although not my favorite ever (not the recipe’s fault, I just have a soft spot for sourdough pancakes). The a-ha moment came when I rode my mountain bike and took a few leftovers along as a snack. I had cut them open and pre-drizzled the inside with maple syrup and oh my god, are they good exercise snacks. They retain amazing texture and taste even when cold, and they travel well. I immediately made another batch for hiking. THANK YOU!!!

  149. Kera

    These were so good!! We quadrupled the batter and did them on an electric griddle. Fantastic. If anything, we might just add a tiny bit more vanilla next time.

    I’ve been wanting to try one of your recipes for almost two years! Finally did it 🤣

  150. Sara

    These are perfection but I strongly recommend doubling the recipe (and by strongly recommend, I mean it’s mandatory!). I use powdered buttermilk (it’s easy to keep on hand) and mixed it with whole milk and the pancakes were fluffy, delicious and easy. I had to add an extra few tablespoons of flour to get the right consistency.

  151. T

    Made this vegan bc that’s what i have. Chia seed eggs, oat milk with lemon juice, vegan butter. Still works, taste great altho probably would have been better with some high fat Irish butter but you gotta do what you can. 10/10 would make many times again

  152. Vanessa

    These are the best pancakes I’ve made! I get about 8 small pancakes from a single batch, I think they’re 3.5-4 inches wide. Everyone I’ve made them for loves them too. Definitely going to make larger batches later.

  153. Zoe

    Thank you so much for this delicious pancake recipe! My son absolutely loves them. He adds it’s chocolate chunks just before we pop them in the oven. I love watching them puff up after they flip…so much fun. I also started putting in about 2 tablespoons of mango or other fruit puree and cutting down the buttermilk appropriately… Just to give him a little extra vitamin C for the school day. Oh yes, thank you for including metric measurements as we moved to Dublin last year.

  154. Jeccat

    I liked these— they were easy to make and taste like I always want bisquick pancakes to taste like— fluffy and tender with a crispy edge. (Bisquick pancakes are always SO dry!) I like that they only use one egg and make enough for two kids with a couple left over for me.

    I didn’t have buttermilk so I made some with 3/4 cup low-fat milk and 3/4 T lemon juice mixed & left at room temp for ten minutes.

  155. Annalisa

    I found this recipe via Bon Appetit. Read the article this morning in bed and jumped up to make it. So glad I did! Best pancake recipe ever! Tiny silver dollar pancakes are my son and husband’s favorite. This is my go-to recipe. Thank you.

  156. Robin Lewis

    Just made these! They’re great! Thank you for the tip for subbing yogurt for the buttermilk because I didn’t have any. …Would creme fraiche work, do you think? (I just realized I have some and may try it next time ..?)

  157. Heidi

    Wow! This recipe has all the same ingredients as the pancake recipe I’ve been making for years but different ratios – and what a difference! This is my new go-to recipe for pancake mornings. Thank you Deb!!

  158. Sarah McEvoy

    Deb, thanks for a wonderful Saturday morning recipe! I made a single batch of each (yoghurt and buttermilk) to compare- they were both lofty and delicious- yoghurt won out slightly! The batter consistency was better. I used dried buttermilk powder reconstituted – it was thinner than store-bought buttermilk. This is a winner recipe! How would you suggest storing through for longer than a day?

  159. pjjr

    My son says these are the best pancakes he’s ever had. Thanks so much for the recipe – everything in the pantry/fridge already, which makes it perfect.

  160. Ellen P.

    I don’t often have buttermilk on hand. Can I use regular milk clotted with vinegar as a substitute? This works for me when I make my favorite cake but not sure for these pancakes. Thanks!

  161. Leah

    Made these this morning! I used plain Greek yogurt thinned with milk. The dough itself tasted delicious! It was thick enough that it kept its domed shape when cookie-scooped onto the griddle. I should have smooshed them flat more as them basically being hemispherical made them difficult to manipulate or to cook evenly on the griddle (some stayed very thick, some collapsed, some fell into unevenly thick shapes, etc). As a result, even after some extra time in the oven there was some uneven cooking. The ones that were cooked through/evenly were amazingly soft and moist. I was definitely impressed by the soft fluffy loft and the taste, but was still left struggling with the existential question: are thick pancakes really what we desire? Given a certain mass of pancake batter that is to be cooked, what ratio of fluffy bits to butter-fried crispy edge bits is actually desirable? These tasted wonderful and I definitely want to try them again to work out some of the technical difficulties but perhaps my search for an even-fluffier pancake has gone too far, haha. I do think these would hold up better than the average pancake to not being eaten within two minutes of coming off the griddle. So there is probably a niche use here for cooking pancakes for a large group.

  162. Katie

    I always have problems with pancakes. I do the directions to a tee but the only pancakes that ever work are Bisquick and this recipe continues to prove that.

    I’ve made this recipe a few times and I always have thin pancakes, but I thought maybe that was normal. Then I saw the Instagram post with them this morning and I was shook. Apparently the batter is so sturdy they should require a cookie scoop and flattening in the pan to give them a pancake shape.

    I was compelled to try again this morning after that post – determined to get the right consistency, to finally make the perfect pancake, the golden gems I saw on Instagram.

    Another resounding pancake failure. In the end I feel lied to. I love the recipes on this blog, but the pancakes are absolutely and resolutely not it.

    My batter started extremely thin. It spilled out of the scoop as if it were gravy and spread to the edge of the pan.

    Wavering between 1/4 and 1/8 inches thick and cooking unevenly on my induction hob – burnt where the batter reached the centre, sickly white toward the edges of the pan – I took matters into my own hand.

    I added a full quarter of a cup more flour. They still spread, but thankfully not as much, maintaining a semblance of prized position in the right parts of the pan for even cooking (shout out to my induction hob sufferers).

    And I know what everyone’s going to ask:
    1. Did you over-mix it? I stopped mixing when the flour wasn’t streaking through, but still lumpy.
    2. Did you measure the flour right? In past iterations, I measured in grams; this time I went with cups, spooning flour into the measuring cup as recommended by every baking site. When I added my quarter cup, I rage-scooped directly in the flour.

    They taste great, really balanced, not too sweet, great with maple syrup, but overall a disappointing recipe that just never quite works. I’m sticking with Bisquick.

  163. Tammi V.V.

    This was my first-ever Smitten Kitchen fail. 😔 The uncooked batter was delicious, but how do you keep the butter from burning when you add it to cast iron that has been heated to medium? Because the butter immediately burned, it made my pancakes look (and taste a little) burnt, as well. Normally, I would add oil to stabilize the butter, but wasn’t sure if I would still get the predicted result. Anyone else have this problem and solve it?

  164. Heather in Toronto

    Help? I didn’t know what to make for dinner and didn’t feel like washing dishes but I had three eggs that expire this week so I just mixed up a triple batch of this recipe and only have a small fry pan.
    Playlist suggestions for cooking and then washing the dishes already in my sink plus these?
    So stinking excited for the new cookbook!

  165. These are my new default pancakes! I love that it’s one bowl. Since my mixing bowl is glass, I just melt the butter in the bottom and proceed from there. So easy.

    I tried one batch with milk + vinegar and the next batch with yogurt + milk. Both worked and both were delicious. They make good blueberry pancakes, even with frozen blueberries.

  166. Whitney

    DONT make the same mistake I did! Read through the entire recipe before you start. I know, I know, they’re just pancakes … wrong!

    These are tall, fluffy and lovely. The final step in the oven is key, unless you want to burn your pancakes to high heaven. Took me til my last batch to finally figure out the proper skillet temp but we made it. Thanks, Deb for another stellar recipe!!’

  167. Adrianne

    I made these with half whole wheat flour (not pasty, just the regular type) because we love the nutty taste. However, in this recipe it didn’t work to have the whole wheat in such a thick batter. The flavor was amazing, but next time I would thin the batter until the pancakes were pourable, as they ended up very dense and there’s only so much maple syrup one wants to pour into a pancake.

  168. Lenka

    This was delicious. Fluffy they were! Best buttermilk pancakes I ever made and I make tons of pancakes. I always have trouble with them being to wet but following this was a breeze! Added some orange rind which gave it a nice undertone of flavor. Thank you for a wonderful recipe.

  169. Jane Jolis

    Absolutely loved this recipe. The pancakes were so fluffy and thick! (What accounts for that btw – baking soda? Amount of flour?)

    One tip for those of us who rarely stock buttermilk (given I rarely use it and it just goes bad): fake it with lemon juice or vinegar in regular whole milk! Works a treat every time.

    1. Heather in Toronto

      I tripled the recipe and added ~ 1/2 cup extra liquid (1.5 cups plain Greek yogurt + 1/4 cup lemon juice + 1/4 cup milk).
      Lined a greased 9×13 baking pan with parchment. Poured pancake mixture in pan and evened to the edges with offset spatula.
      Bake in preheated 400°F oven for 15–20 minutes.

      Once cooled, remove from pan and slice.
      Mine are currently flash freezing. They reheat great!

  170. Janet


    Looking forward to your third book. Every time I make this, I never get close to 14 pancakes. More like 7-what am I doing the opposite of right?

    Long time reader and cooker because of you,
    See you in Toronno

  171. Kate

    just made these for Xmas morning and what an absolute hit! And against all odds– I subbed oat milk / lemon juice for the buttermilk, used gluten-free flour, and subbed coconut oil for butter. The, hands-down, FLUFFIEST gf pancakes I have ever made. Never straying, ty Deb!! <3

  172. Mary C.

    This was the perfect snow day pancake! I’m not sure I’ll make any other pancake recipe ever again. It was fairly simple and so fluffy and delicious. I only had salted butter so I used that and omitted the salt in the recipe. I also had plain Greek yogurt, so I went that avenue thinning it with milk instead of the buttermilk. Topped with blueberries and powdered sugar and it was a heavenly breakfast!

  173. Barbara LaBombard

    If I was to make these when camping (outside on a cook stove), what do you think would be the best alternative to putting them in the oven to finish cooking? Having doughy insides is something that has happened when I’ve made regular pancakes when camping and I’m thinking this recipe would have that problem too.

  174. Linda

    These are delicious little pancakes! I didn’t have buttermilk so I used plain greek yogurt instead. I will definitely add this recipe to my keepers!

  175. Jessica

    This is my go-to weekend pancake recipe because of how easy it is. I make it partially whole grain by replacing half the white flour with rolled oats blitzed into a coarse flour with my stick blender. It gives the pancakes a pleasant whole grain texture and I think they soak up the syrup better this way.

  176. Saskia

    I didn’t think pancakes could get better but of course, you proved me wrong! I’m so glad you did. These are a delight, fluffy, tall, easy, and scrumptious. I used spelt flour, they came out beautifully.

  177. Marina Jones

    I am not the world’s greatest pancake maker, but THESE are super.. fluffy, delicious and light. the tip about finishing them off in a warm oven to ensure cooking all the way through is a game changer. I always had that raw doughy bit and/or burned surface. froze beautifully as well. just defrosted and toaster.

  178. Katie

    I’m curious about the baking soda being added to the buttermilk mixture. Mixing them together a whole step before the flour seems like it would use up the acid/soda reaction and stir out a lot of the bubbles that could make the pancakes even fluffier. Is there a strategy that I don’t know about? Thanks! I have enjoyed your recipes so much over the years!

  179. Katherine Keena

    I’ve used the recipe from Joy of Cooking forever, but my husband loves blueberry pancakes, so today I was wishing for a fluffier result. I remember the peach pancakes are fluffy so I’m going to give this a try.
    As to Heartburn, we eat her recipe for Linguine a la cecca from that book regularly all summer tomato season
    My grandson asks for characters, like say tin man or darth Vader or Pete the car so a thinner batter may still be required for him

  180. Haviva

    These are my go to pancakes. We always keep powered buttermilk in the fridge so the ingredients are on hand. It is the perfect amount for 2 people making about 8 small but tall pancakes, but I have had no success to doubling the recipe. Any tips?

  181. Polly Rotan

    I LOVE pancakes, they are a true delicious treat. I especially love buttermilk oat pancakes. Do you think the the fluffines would survive oats?
    What ratio of flour to oats would you recommend?