Best Buttermilk Pancakes

Just when you think you have a perfect recipe for something, another one comes along that is even better. Good thing! Or this would be a pretty boring world! 

I love my pumpkin pancakes, but I found this recipe for buttermilk pancakes in the Cook’s Illustrated All Time Best Recipes. And they are possibly the best pancakes ever. The magazine has a great explanation about why the baking soda is necessary, and why they have to have buttermilk; but, in the meantime, try these pancakes. With maple syrup. And butter.  

Best Buttermilk Pancakes 

2 c. all purpose flour (next time, I'll use 1/2 all purpose flour and 1/2 whole wheat flour)

2 tbs. sugar

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 c. buttermilk (I used homemade from making butter last week)

¼ c. sour cream

2 large eggs

3 tbs. unsalted butter, melted and cooled slightly

1-2 tbs. vegetable oil for the griddle 

(You can keep these warm in a 200 degree oven. Put a wire rack on a rimmed baking sheet, put it in the oven, and put the pancakes on that) 

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

 

 

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

 

 

Make a well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Let batter sit for 10 minutes before cooking (this allows the gluten to relax and makes more tender pancakes). 

Heat 1 tsp. oil in a skillet over medium heat. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places (or whatever your griddle will handle).

 

 

Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes. 

Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes.

 

 

Serve immediately or transfer to rack in oven. Repeat with remaining batter, using oil if needed.  

Now, add some soft butter and warm maple syrup.

 

 

Eat. Keep eating. Aren’t these great?

 

 

Now I just have to figure out how to add some pumpkin. Enjoy!