Best Buttermilk Pancakes

While Cook's Illustrated may have called these the Best Buttermilk Pancakes, I personally think that my IHOP Pancakes are better! These were still quite tasty, but they just can't compare. These compare to the Barefoot Contessa's sour cream pancakes recipe, and it's a similar flavor to the IHOP Pancakes, but the IHOP Pancakes are really just so awesome that they're aren't words for it. These are a good alternative recipe, if you've got some sour cream to use up.

Best Buttermilk Pancakes

adapted from Cook's Illustrated

Printer-friendly recipe

2 cups unbleached flour

2 tbsp sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 cups buttermilk

1/4 cup sour cream

2 large eggs

3 tbsp unsalted butter, melted and cooled slightly

1-2 tsp vegetable oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spay; place in oven. Whisk flour, sugar, salt, baking powder and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do NOT overmix. Allow batter to sit 10 minutes before cooking.

2. Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on the surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.