Best buttermilk pancakes from Cook's Illustrated Annual Edition 2009 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on December 08, 2025

    I have tried many pancake recipes trying to find the perfect one and this one is closest so far. I used fresh buttermilk not powdered and I think that made a big difference. Plus I restrained myself from mixing the batter too much and left it lumpy.

  • ashallen on November 06, 2019

    These are really great pancakes - moderately fluffy texture, moist, and a very nice flavor. My husband *loves* them. I find it's helpful to measure the liquid ingredients carefully and not add any "extra" - too much liquid makes them overly moist and gives them a heavier texture. Letting them rest a bit (e.g., stashing them in the oven as described in the recipe) also seems to help with working around any heaviness from too much moisture. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking/Cook's Ill. Cookbook.]

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