Best buttermilk pancakes from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Carriejean76 on May 31, 2026

    We’ve been making these for years- easy and delicious. They freeze well too

  • Shewi128 on June 23, 2024

    I normally use a buttermilk pancake recipe from one of ATK's other cookbooks that doesn't use sour cream. Honestly, I didn't find much of a difference compared to our usual recipe, so while these pancakes were still good, I'll probably stick with the other simpler recipe.

  • Rachaelsb on May 08, 2020

    These were the best!!! I have been looking for years for the perfect pancake and this is it. Not fancy or complex - just a perfect pancake. Holds its thickness, cooks up light.

  • ashallen on December 29, 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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