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I’VE MADE DOZENS OF PANCAKE RECIPES, BUT THIS IS THE BEST ONE (BY FAR!)


Melissa Gaman
Melissa Gaman
Melissa Gaman is a recipe developer, editor, and food writer living in Jersey
City, New Jersey. She loves to bake, especially bread, cookies, and anything
chocolatey. Her sourdough starter came from Alaska and is rumored to date back
to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook
over live fire. Potatoes are her desert island food.
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published Jan 25, 2024
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Credit: Photo: Ryan Leibe; Food Styling Ben Weiner

Do a quick search for a pancake recipe online and the results will be
overwhelming. I have always found it interesting that pancakes — the simple,
iconic breakfast food — have so many recipes to comb through, yet finding a good
one can be elusive. 

When testing six popular recipes for our pancake showdown, I was super excited
to see Alison Roman’s recipe in the mix. The ingredient list is short and
classic — using all-purpose flour, sugar, salt, leavening, eggs, and buttermilk
— with a straightforward method to match. The simplicity was appealing, and I
was looking forward to seeing if the results would be as good as I hoped.  

Get the recipe: Alison Roman’s Perfect Crispy Pancakes




HOW TO MAKE ALISON ROMAN’S PERFECT CRISPY PANCAKES

To get started, melt some butter and set it aside to cool slightly. Whisk flour,
sugar, baking powder, baking soda, and salt in a large bowl. Whisk the
buttermilk and eggs in a medium bowl then pour into the flour mixture, whisking
gently to combine. There will be some lumps at this point, but no need to work
them all out. 



The last step is to gently whisk the melted butter into the batter. This will
smooth out the batter a bit more, but there will still be some small lumps,
which is fine. You can refrigerate the batter for up to two hours or go ahead
and start making pancakes. Make sure you have a warm oven ready for the finished
pancakes and a wire rack set into a rimmed baking sheet to hold them.

Heat a large nonstick skillet or griddle over medium heat until hot, then add
some oil. Turn the heat down and add the batter using 1/4 or 1/3 cup per
pancake. Once the bottoms have browned and the tops have a few bubbles, flip and
cook for a few minutes on the second side. Keep warm in the oven while making
more pancakes.


MY HONEST REVIEW OF ALISON ROMAN’S PERFECT CRISPY PANCAKES

Sometimes, you just know when you start a recipe that it’s going to turn out
well, and that was this recipe. There were no surprises when mixing the batter.
Everything looked and smelled exactly right! 



The batter spread enough in the skillet to create circles on their own, puffed
beautifully, and flipped like a dream. The aroma as the pancakes cooked and
turned a rich brown, a few shades darker than golden, was spot-on and instantly
identifiable as pancake. They are thick enough to stack to a respectable height
on your plate, but not so thick that they don’t cook through properly.

They were tender and fluffy on the inside but not wet, with a hint of chew.
Neither the egg nor the buttermilk was the primary flavor, but the combination
created ideal breakfast harmony. The amount of sugar balances the salt and
buttermilk without making them overtly sweet, and they pair just as well with a
slather of nut butter as a heavy dousing of butter and syrup. These are the
pancakes you will make over and over again when the craving hits. 


IF YOU’RE MAKING ALISON ROMAN’S PERFECT CRISPY PANCAKES, A FEW TIPS

 * Lower the heat under your skillet before you pour the batter. Getting the
   heat just right for cooking pancakes can be tricky. It needs to be hot enough
   so the pancakes don’t spread too much but not so hot that they burn on the
   outside and stay raw on the inside. By heating the pan for a few minutes
   before starting, you create an evenly and thoroughly heated cooking surface.
   Lowering it for cooking keeps the heat more moderate, ensuring the pancakes
   have the proper amount of time to cook through. Don’t be afraid to continue
   to adjust as you cook. 
 * A few lumps in the batter are OK. Some lumps in pancake batter are inevitable
   due to the large volume of wet and dry ingredients that need to be gently
   whisked together. But the batter still needs to be thoroughly blended so it’s
   not watery, or you end up with an undissolved bit of baking powder in your
   pancake. If you can see any big pockets of dry flour, gently stir a little
   bit more.
 * Rest the batter if you have time. Pancake batter does not need to be cooked
   as soon as it is mixed. Letting the batter sit allows the flour to hydrate,
   the batter to thicken, and the leaveners to start reacting. The recipe notes
   you can refrigerate it for 1 to 2 hours before cooking. If you don’t have
   that long, even a shorter 10 to 30 minute rest at room temperature is
   beneficial. 
 * Don’t rush the flip. This recipe has a two-minute time range for cooking the
   first side of the pancakes. The visual cues for when it is time to flip the
   pancakes are more important than time alone. The recipe tells you to look for
   a few bubbles rising to the surface and a nicely browned bottom and states
   that flipping before they are ready can cause them to deflate. Take your
   time!
 * Have a warm oven ready. It’s going to take some time to cook through the
   entire batch of pancake batter. The recipe says it serves 4, and I won’t
   judge how many pancakes you can eat, but it does make quite a few (around 20
   for me using 1/4 cup). Unless you are flipping them right onto someone’s
   plate, keep them warm in the oven so they are still fresh and hot when it is
   time to eat. 
 * No buttermilk? You can still make these. Although buttermilk lasts a long
   time in the refrigerator, there are always times you want pancakes and find
   yourself without any. There are many ways to make your own buttermilk
   replacement (we tested 8 methods to find the best!), although sometimes the
   liquid will be thinner, causing a more runny batter. For pancakes, where the
   viscosity of the batter matters, I prefer thinned Greek yogurt as the best
   substitute.


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