Recipe Details
Fluffy Pancake Recipe with Creative Variations
A curated collection of NYT Cooking-inspired pancake recipes, featuring chef-approved twists and adaptations.
Base Recipe: Classic Fluffy Pancakes
Serves 4–6 | Prep Time: 15 minutes | Cook Time: 20 minutes
Ingredients (Adjust for Preferences)
Dry Mix: 1½ cups all-purpose flour (or gluten-free flour blend), 2 tsp baking powder, ¼ tsp salt, 1 tbsp granulated sugar
Wet Mix: 1 large egg (or 2 egg whites), 1 cup buttermilk (or substitute, see Variation 4), 2 tbsp melted unsalted butter
Optional Additions: Vanilla extract, cinnamon, or zest (per taste)
Cooking Instructions
Dry Mix: Whisk flour, baking powder, salt, and sugar in a bowl.
Wet Mix: In another bowl, whisk egg, buttermilk, and melted butter until smooth.
Combine: Gently fold wet ingredients into dry mix; stop when just combined (small lumps are key for fluffiness).
Cook: Heat a non-stick griddle/skillet over medium heat. Pour ¼ cup batter per pancake. Cook 1–2 minutes until bubbles form, flip, and cook 1–2 minutes more until golden.
Variation 1: Chocolate Chip Pancakes (Fun Twist)
By [Anonymous] | October 23, 2017
Add ⅓ cup chocolate chips to the batter for a rich, sweet burst. Fold gently for even distribution—ideal for dessert lovers!
Variation 2: Sautéed Fuyu Persimmon Topping
By Diane | November 16, 2018
Seasonal Upgrade: Sauté 1 sliced Fuyu persimmon in 2 tbsp butter for 3–4 minutes. Add 1 tbsp brown sugar; cook until sugar dissolves. Spoon over pancakes for a caramelized, fruity finish.
Variation 3: Baked Pancakes (Oven Method)
By Lisa | October 22, 2021
Cake-Like Texture: Preheat oven to 425°F (218°C). Use a 10-inch cast-iron skillet, spread batter, and bake 30 minutes until golden. Crispy exterior, moist interior!
Variation 4: No-Buttermilk Substitute
By Sarah | October 24, 2020
Swap buttermilk with 1 cup milk + ½ cup plain Greek yogurt (stir to combine). Use 1 egg (or omit—no noticeable difference). Note: Do not substitute brown sugar for white sugar (it clumps).
Variation 5: Gluten-Free & Nutty Pancakes
By "Substitute Gluten Free and Buttermilk, add Pecans" | August 5, 2018
Replace flour with Red Mill 1:1 gluten-free flour.
Buttermilk Substitute: ¾ cup yogurt + ¼ cup half-and-half + ½ cup almond/coconut milk.
Fold in ¼ cup chopped pecans for crunch.
Variation 6: Orange Zest & Yogurt-Milk Pancakes
By divya d | October 10, 2021
Add 1 tsp orange zest to the batter and sprinkle extra on top. Use ½ cup milk + ½ cup yogurt for buttermilk. Bright, citrusy, and fluffy!
Variation 7: "Healthy" Flour & Chocolate Chips
By julia | September 18, 2021
Use unique flours (e.g., chickpea, oat) with 1:1 ratio. Fold ⅓ cup dark chocolate chips for indulgence—“bussin” approval guaranteed!
Variation 8: Ginger-Almond Milk Pancakes
By jody | October 5, 2020
Substitute milk with 1 cup almond milk.
Use gluten-free flour blend.
Stir in 1 tsp freshly grated ginger for warmth and complexity.
Pro Tip: For even cooking, use a cast-iron skillet (mentioned by Lisa/Jody). Adjust batter consistency with milk/yogurt to avoid over-thickening. Enjoy!