Best buttermilk pancakes from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

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Notes about this recipe

  • hillsboroks on February 16, 2023

    We love these pancakes. As noted in the recipe the addition of sour cream changes up the flavor just a bit to really make them special. I use Bob’s Red Milk Powdered Buttermilk in my baking and take the shortcut I read about somewhere in another cookbook and just add the appropriate amount of the buttermilk powder to the dry ingredients and add the water called for on the package to the wet ingredients. It works every time and saves the extra step of mixing up the buttermilk.

  • 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.]

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