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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

Ingredients:

  • 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

Instructions:

  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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