Home / Breakfast / Best Buttermilk Pancakes

Best Buttermilk Pancakes

This is the best pancake recipe I have ever tried.  Although you will find many ingredients here that are in most pancake recipes, there are three key components in this recipe that make these pancakes unique. Come take a look!

First, adding sour cream adds more flavor than buttermilk alone. Second, when the wet ingredients are added to the dry ones, you only mix gently. (There will still be lumps and streaks of dry flour in the batter.)  Third, you allow the batter to rest for 10 minutes before you start making pancakes. This enables the reaction between the baking soda and buttermilk to create gas bubbles that create a light airy batter and results in light and fluffy pancakes. This recipe, which comes from Cook’s Illustrated, simply can’t be beat.

Ingredients

IMG_0639

2 cups (10 ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 – 2 teaspoons vegetable oil

Instructions

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.

Whisk flour, sugar, baking powder, baking soda, and salt together in a medium bowl.

IMG_0645

 

IMG_0646

In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together.

IMG_0647

 

IMG_0648

 

IMG_0649

Make well in center of dry ingredients and pour in wet ingredients.  Gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over-mix!

IMG_0650

Let batter sit 10 minutes before cooking.

IMG_0651

Heat 1 teaspoon of oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin film on bottom and sides of pan.

IMG_0654

Using 1/4-cup dry measuring cup, portion batter onto pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 to 3 minutes.

IMG_0655

Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

IMG_0658

 Great Idea: Place leftovers in a Ziplock bag with a paper towel between them and put in freezer.  Remove from bag, peel off paper towel, and reheat in microwave for 60 seconds.  If pancakes are not warm, continue microwaving in 10-second increments until warm.

 

Best Buttermilk Pancakes
Author: 
Recipe type: Breakfast
 
This is the best pancake recipe I have ever tried. Although you will find many ingredients here that are in most pancake recipes, there are three key components in this recipe that make these pancakes unique. First, adding sour cream adds more flavor than buttermilk alone. Second, when the wet ingredients are added to the dry ones, you only mix gently. (There will still be lumps and streaks of dry flour in the batter.) Third, you allow the batter to rest for 10 minutes before you start making pancakes. This enables the reaction between the baking soda and buttermilk to create gas bubbles that create a light airy batter and results in light and fluffy pancakes. This recipe, which comes from Cook's Illustrated, simply can't be beat.
Ingredients
  • 2 cups (10 ounces) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs
  • 3 tablespoon unsalted butter, melted and cooled slightly
  • 1 - 2 teaspoons vegetable oil
Instructions
  1. The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl.
  3. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together.
  4. Make well in center of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over-mix!
  5. Let batter sit 10 minutes before cooking.
  6. Heat 1 teaspoon of oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
  7. Using ¼-cup dry measuring cup, portion batter onto pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 to 3 minutes.
  8. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
  9. Great Idea: Place leftovers in a Ziplock bag with a paper towel between them and put in freezer. Remove from bag, peel off paper towel, and reheat in microwave for 60 seconds. If pancakes are not warm, continue microwaving in 10-second increments until warm.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

Check Also

Sourdough Starter Pancakes

Whenever you “feed” your sourdough starter, you have to discard some of the starter before …

Leave a Reply

Your email address will not be published.

Rate this recipe: