Best buttermilk pancakes from Cook's Illustrated Magazine, Jul/Aug 2009

Where’s the full recipe - why can I only see the ingredients?

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

  • MsSpicy on December 21, 2021

    These pancakes are absolutely delicious! Although this recipe makes more than enough for 1 or 2 people it's worth it to have an abundance that can be frozen. This recipe is much better than the recipe in Cooking for Two 2010. The recipe was very easy to follow. The only problem I had was making them uniform in shape. I just need to find a better bowl-to-griddle technique for the batter. However, they're so good, you probably won't care how misshapen they are.

  • 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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