Best Buttermilk Pancakes

Name: Best Buttermilk Pancakes
Yield: Serves 4 to 6 (Makes sixteen 4-inch pancakes)
Ingredients: 2 cups (10 ounces), all-purpose flour; 2 tablespoons, sugar; 1 teaspoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, salt; 2 cups, buttermilk; 1/4 cup, sour cream; 2 large, eggs; 3 tablespoon, unsalted butter, melted and cooled slightly; 1 - 2 teaspoons, vegetable oil

191 comments

By Marcus Walser

Appears in Cook's Illustrated July/August 2009

Main Courses

Breakfast & Brunch

We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.

SERVES4 to 6 (Makes sixteen 4-inch pancakes)

TIME50 minutes

has video

WHY THIS RECIPE WORKS

To create a buttermilk pancake recipe with a tangy flavor and fluffy texture, we added sour cream for flavor and cut back on leaveners to keep the pancakes from rising too high and then collapsing. The result was a pancake recipe for light,...

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