Best Buttermilk Pancakes

If you want to impress that special someone at the breakfast table, whip up these flapjacks for guaranteed amazing outcomes. They are honestly the best pancakes I’ve ever made. They even beat out the crepes I’ve made in the past.

So what makes them significantly better than other recipes? I got the recipe from Cook’s Illustrated and they have an entire article dedicated to what makes this pancake so good: the amount of leaveners and the combination of buttermilk and sour cream. They are more moist, fluffy and flavorful. Often I find that the actual pancake doesn’t have that much flavor until you spread the jam or pour on the syrup. In this case, the pancake can hold its own.

(NOTE: The pancake stack below looks more like the Leaning Tower of Pisa because they were hot and we wanted to eat them sooner than later!)

buttermilk pancakes

Source: Cook’s Illustrated
2 cups flour
2 T. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk (NOTE#2: If you don’t have buttermilk lying around, combine 1 T. of lemon juice for every one cup of milk; let sit for about 7 or so minutes)
1/4 cup sour cream (NOTE#3: If you don’t have sour cream, plain greek yogurt is an excellent substitute)
2 eggs
3 T. butter, melted and cooled slightly
1-2 tsp. vegetable oil, for frying

1. Preheat oven to 200. Pull out wire rack or oven-safe plate and set aside.
2. In large bowl, whisk flour, sugar, salt, baking powder and baking soda.
3. In a separate medium sized bowl, whisk together buttermilk, sour cream, eggs and melted butter.
4. Make a well in center of the dry ingredients and pour in wet ingredients. Gently stir until just combined. Batter should remain lumpy with a few clumps of flour here and there. Do not overmix. Allow batter to sit for 10 minutes before cooking.
5. Heat 1 teaspoon vegetable oil in skillet over medium heat until shimmering. Using a couple paper towels, carefully wipe out oil leaving thin layer on bottom and sides of pan. Using 1/4 cup measuring cup, portion batter into pan.
6. Cook about 2-3 minutes, until edges are set, first side is golden brown and bubbles on the surface begin to break. Use spatula to flip those flapjacks and continue to cook until second side is also golden brown, 1-2 minutes.
7. Serve immediately or place on wire rack/oven-safe plate and keep warm in oven. Serve with grade A maple syrup, honey, fruit jam, whipped cream or fresh fruit.


4 Comments Add yours

  1. Judy Park says:

    Hi Emily,
    I made these pancakes and they are delicious! Thanks so much for posting your recipies!

  2. Rebecca says:

    You rock…will be making these shortly!!!

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