My 10-Minute Best-Ever Buttermilk Pancakes

Commit this recipe to memory today and never have a crappy morning again.

Btw, yes, my first ever blog post on my Marketing Strategy website is a pancake recipe. 🤷

Recipe adapted from Alison Roman at NYT Cooking.

1 c. buttermilk OR 1/4 c. white vinegar + 3/4 c. milk
1 egg
1 tbsp melted butter (optional)
1 c. flour
1.5 tbsp. sugar
3/4 tsp. baking soda
3/4 tsp. baking powder (spill a little in the bowl for fluffier pancakes)
1/4 tsp. salt

1. Make the buttermilk if you don’t have any on hand. Mix 1/4 c. vinegar with 3/4 c. milk. Let it sit for about 5 minutes, until the milk curdles.

2. Heat your pan(s). I use two non-stick pans on the stovetop, set to medium heat. A griddle would work great, or a well-seasoned cast-iron pan. (You’ll want to add a little butter or oil to the pan before adding batter.)

3. Use a spoon to scoop flour into a one-cup measuring cup. (I never scoop the flour with the measuring cup itself. It’ll be more densely packed and you’ll end up with more flour. Or, really, just do what you do. Pancakes are pretty forgiving.)

4. Add the flour, sugar, baking soda, baking powder, and salt to a medium mixing bowl. Mix well.
   Add the buttermilk, egg, and melted butter (optional) to the dry ingredients. Mix just until everything is incorporated. There will be lumps; lumps are good!

5. Turn the oven on low heat for holding the already-done pancakes while the rest cook.

6. When the pan is hot (water sizzles when you splash a few drops on the pan), ladle on about 1/3 cup of batter.

7. When you see lots of bubbles on top (usually after a couple minutes), check the bottom for doneness and flip. Cook on the other side for a minute or two, then transfer to the oven while you make the rest of the pancakes.

If you did it right, these should be the best pancakes you’ve ever had. Totally not my fault if they’re only so-so.