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Fluffy buttermilk pancakesSo many people have complemented me on our Buttermilk Pancakes.  I have to smile a bit, because pancakes are so easy to make, and, in my opinion, taste so much better when made from scratch without the help of a mix.   My Mom used to make us pancakes on the weekend, and I never even knew that you could buy a mix for them, because, the batter comes together in a snap!  These are a little bit more complicated…but only because of the addition of sour cream in the batter.

Thanks to America’s Test Kitchen for the original version.

Prep Time: 10 Minutes
Cook Time: 3 Minutes
Total Time: 15 Minutes
Servings: About 8 - 10 pancakes


  • 2C all purpose flour
  • 2 T sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2C buttermilk
  • 1/4C sour cream
  • 2 large eggs
  • 3 T unsalted butter, melted and cooled slightly


  1. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should be lumpy with a few streaks of flour). Do NOT over mix. Allow batter to sit for 10 minutes before cooking.

    Heat griddle to 350 degrees. Using 1/4C measure, portion batter onto griddle. Cook until edges are set, and bubbles on the surface are just beginning to break, 2-3 minutes. Flip and continue until second side is golden brown 1-2 minutes longer.

    Serve hot with warmed maple syrup and butter.

Nutritional Information:

  • Calories Per Serving - 250
  • Fat Grams Per Serving - 8

Recipe Cuisine: American

Recipe By: America's Test Kitchen - July 31, 2018

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