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    You are in: Home / Recipes / Best Fluffy Buttermilk Pancakes (America's Test Kitchen) Recipe
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    Best Fluffy Buttermilk Pancakes (America's Test Kitchen)

    Best Fluffy Buttermilk Pancakes (America's Test Kitchen). Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    blucoat's Note:

    From Cook's Illustrated (July, 2009). The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 F and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

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    Ingredients:

    Yield:

    4-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; 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 few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
    2. 2
      Heat 1 teaspoon 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 ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

    Ratings & Reviews:

    • on November 15, 2010

      55

      As a Saturday morning activity to keep grandchildren quiet, we made this recipe and it was a complete success. In fact sleeping Mother got up when she smelled the delicious smells and came in and quickly declared it was the best pancake she'd ever had. Since they live in NYC where one can find 'anything', this pancake was way beyond anything they could find in NYC

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2011

      55

      Really outstanding pancakes. Fluffy without being dry as is the case with so many recipes. I made dollar cakes using the 1/3 cup measuring cup. Half with blueberries, half plain. This will become a staple recipe in our household. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2013

      55

      Awesome pancakes. I have been looking for a good recipe that makes them nice and fluffy -this is by far the best I've found.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Best Fluffy Buttermilk Pancakes (America's Test Kitchen)

    Serving Size: 1 (980 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 112.8
     
    Calories from Fat 37
    33%
    Total Fat 4.1 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 32.0 mg
    10%
    Sodium 179.2 mg
    7%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.2 g
    12%
    Protein 3.5 g
    7%

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