Best Buttermilk Pancakes Recipe

The pancakes are really light and fluffy with a bit of tang from the buttermilk and sour cream. They’re perfect for my lazy weekend – whipping them up is as easy as combining dry ingredients in one bowl, wet ingredients in another, and then mixing them both together. One thing I didn’t note below in the recipe – the folks at Cook’s Illustrated developed this recipe using a lower protein flour (like Gold Medal) so if you use one with a higher protein content (like King Arthur) and your batter seems really thick, you’ll want to add an extra tablespoon or two of buttermilk. Speaking of buttermilk, if you don’t have any on hand, there are several options for substitutes, a number of which are listed on this site. I’m partial to the powdered buttermilk – it lasts forever in my fridge and I’ve found it yields similar results to the stuff in the carton.

By Tracey

Best Buttermilk Pancakes

from Cook’s Illustrated

Ingredients:

• 2 cups (10 ounces) all-purpose flour 
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1-2 teaspoons vegetable or canola oil

Directions:

{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Create a well in the center of the mixture. Add the buttermilk, sour cream, eggs and melted butter to the dry ingredients and whisk gently just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour. (Avoid over-mixing or the pancakes won’t be as tender.) Let the batter sit for 10 minutes.

Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Makes about 16 pancakes.

Best Buttermilk Pancakes Recipe 2022-04-11T22:20:00-07:00 Rating: 4.5 Diposkan Oleh: Admin