Buttermilk Pancakes

When you’re chatting on the phone, it’s sometimes tricky to document pictures for your blog. But, you know, it’s okay when it’s one of your closest friends. (Hi, Lisa!) I started making these, then realized I would be flipping pancakes for a while (and K was out running for his workout), so I decided to use the time in a better way. This means you don’t get to see the big pile of pancakes I made because by the time K was ready for breakfast, I was starving. Soooo…just pretend there are more pancakes pictured here….

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No matter what, my first couple batches of pancakes never turn out as pretty as the ones near the middle, but it’s ok. They still taste good! This was a recipe I decided to try because K was having pancake cravings and we had leftover sour cream. Win! Buttermilk powder worked fine in this, so it’s okay if you don’t have the liquid stuff.

The main time used for this is cooking the pancakes. If you have a couple pans going at once, you could start eating sooner. Just an idea. ๐Ÿ™‚

Directions for Buttermilk Pancakes

Slightly adapted from Cook’s Illustrated Baking Book

  • 10 ounces (2 cups) flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk (buttermilk powder does work in this recipe)
  • 1/4 cup sour cream
  • 2 eggs
  • 2 Tablespoons butter, melted and cooled
  • Spray oil

To keep the pancakes warm later, preheat the oven to 200 degrees and have a wire rack in a baking sheet.

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

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

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Gently stir the wet ingredients into the dry ingredients. The batter should still be lumpy with bits of flour. Let the batter sit for 10 minutes before cooking.

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Preheat a nonstick skillet over medium heat. Spray with oil, then pour the pancakes out as big as you like into the pan. They will take longer initially and you may need to adjust the heat as you go. When the top has large bubbles, check to see if you can flip the pancake easily.

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Usually if you can get a spatula under it easily, it is ready to flip and has browned on the first side. You can also spray the spatula with oil every so often to help.

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After flipping, let it cook for another couple minutes to again brown this side.

Remove the pancake when ready and keep it warm in the oven. Repeat with remaining batter. This recipe makes approximately 4 servings.

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Directions for Buttermilk Pancakes (without pictures)

Slightly adapted fromย Cook’s Illustrated Baking Book

  • 10 ounces (2 cups) flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk (buttermilk powder does work in this recipe)
  • 1/4 cup sour cream
  • 2 eggs
  • 2 Tablespoons butter, melted and cooled
  • Spray oil

To keep the pancakes warm later, preheat the oven to 200 degrees and have a wire rack in a baking sheet.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk together the buttermilk, sour cream, eggs, and melted butter. Gently stir the wet ingredients into the dry ingredients. The batter should still be lumpy with bits of flour. Let the batter sit for 10 minutes before cooking.

Preheat a nonstick skillet over medium heat. Spray with oil, then pour the pancakes out as big as you like into the pan. They will take longer initially and you may need to adjust the heat as you go. When the top has large bubbles, check to see if you can flip the pancake easily. Usually if you can get a spatula under it easily, it is ready to flip and has browned on the first side. You can also spray the spatula with oil every so often to help. After flipping, let it cook for another couple minutes to again brown this side.

Remove the pancake when ready and keep it warm in the oven. Repeat with remaining batter. This recipe makes approximately 4 servings.

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7 thoughts on “Buttermilk Pancakes

  1. Buttermilk pancakes are hubby’s favorite. I use the powder since I can keep it on hand longer than buttermilk. Luckily we have a griddle so I can cook 6 pancakes at a time so it doesn’t take as long. Though, when you’re the one flipping the pancakes it feels like it takes forever!

    • I love using buttermilk powder. I’ve thought about having a griddle, but I’m not sure if we’d use it enough to make the storage of it worth it. But, the time-saving would be nice!

  2. It’s amazing how sour cream makes cakes so moist and fluffy. I’m pretty devoted to Gwyneth Paltrow’s buttermilk pancake recipe; I make a batch whenever I buy buttermilk. It doesn’t have sour cream in it but you let the batter sit overnight and it is incredibly soft and tender the next day. I love a good pancake breakfast with my fellas and I can never try too many recipes. You can’t go wrong with Cooks Illustrated either!

    • I don’t know if you saw in the comments, but Monica mentioned another recipe which allows you to make the batter the night before. I am intrigued to try that one, soon! ๐Ÿ™‚

  3. Pingback: Basic Pancakes | fudgingahead

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