Best Buttermilk Pancakes

My quest for a fabulous pancake recipe has followed a very similar path as my quest for the perfect chocolate chip cookie. Until I found “the one“, I searched high and low. Every recipe claiming to be the best I tried. And I kept trying until that fateful day when it was clear that I never had to try another chocolate chip recipe again. And so it has been for pancakes. I’m not going to lie – I love the Aunt Jemima mix. They come out perfect every time. But I just had to find a pancake recipe that I could make from scratch that was worth the little bit of extra effort. These came close, but I was still searching. I am officially ending the search here and now. And what better time? Valentine’s Day weekend is the perfect excuse for maybe some breakfast in bed, or something a little more fancy than a soggy bowl of cereal!

While the ingredient list is almost identical to the buttermilk pancakes I made previously with the exception of the sour cream in these (maybe that’s the secret ingredient!), these specific ingredients, these quantities, and this method just work. Perfectly. The pancakes cook up light and fluffy in the middle, full of flavor, yet not tasting at all heavy. They are definitely the best pancakes I have ever made. After a huge flop a couple of months ago with a different recipe, I was almost tempted to give up my quest for “the one” when it came to pancakes. I’m glad I didn’t, because it only took one more stop for me to finally find my go-to recipe!

Three years ago: Brown Sugar-Apple Cheesecake

Best Buttermilk Pancakes

Yield: Sixteen 4-inch pancakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 to 2 teaspoon vegetable oil, for greasing the pan

Directions:

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.

2. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the 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 a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.

*Note 1: This recipe was formulated using lower-protein flour such as Pillsbury and Gold Medal. If you use flour with a little higher protein content like King Arthur, you will need to add 1 to 2 more tablespoons of buttermilk. I forgot about this at first, and when I mixed the batter I saw how thick it was. I added 1½ more tablespoons of buttermilk and the batter was perfect.

*Note 2: If you make these on an electric griddle, preheat it to 350 degrees F.

(Recipe adapted from Cook's Illustrated)

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104 Responses to “Best Buttermilk Pancakes”

  1. Babou on February 11, 2011 at 4:56 am

    These look soooo good
    I’d love to make these over a weedend brunch with friends

    I have a question tough: I live in France and here buttermilk is not available, neither is sour cream; can you provide an alternative ? I know there are many “recipes” for these products on the net but I trust you more than than some random people

    You blog is screen-licking-liscious ! Love it. You must be adorable as adorable food is made by adorable people

    Reply

    • Michelle on February 14th, 2011 at 8:01 pm

      You can make buttermilk by putting 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup. Add enough milk to bring the liquid up to the 1-cup line. Double if necessary. For the sour cream, you can sub creme fraiche.

      Reply

      • Babou on February 16th, 2011 at 9:14 am

        Thank you !
        Great breakfast waiting to happen

        Reply

  2. Lisa (Dishes of Mrs. Fish) on February 11, 2011 at 6:52 am

    Delicious! This might just make my pancake hating husband love pancakes.

    I know!! Who hates pancakes.

    Not anymore!

    Reply

  3. Penny Wolf on February 11, 2011 at 6:57 am

    http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe

    This link to King Arthur may spark you for yet another attempt. Malted milk powder is subtle and might be the special something you search for. I am always trying to recreate Howard Johnson’s pancakes.They were different and I have no idea how. (Just like ELBY’S chocolate milk shakes are different from everyone.)I am going to increase the malted powder the next time I give them a whirl.

    Reply

  4. Eliana on February 11, 2011 at 7:26 am

    These look like THE perfect pancakes Michelle. Super super delish.

    Reply

  5. Darla @ Bakingdom on February 11, 2011 at 7:29 am

    I love a really good pancake recipe, but they really are surprisingly hard to find. I’m pretty happy with the one I use now, but I’m not in love with it. I’ll definitely have to try these…they may just bump my current recipe from the box! :)

    Reply

  6. Katrina on February 11, 2011 at 7:36 am

    Finding “the best” of something is always a great day! I’ll try these out!

    Reply

  7. Blog is the New Black on February 11, 2011 at 7:47 am

    These do look fabulous! I don’t eat pancakes enough to have the perfect recipe, but these sound like they might be it! ;)

    Reply

  8. TheBaker on February 11, 2011 at 7:56 am

    I’ll have to give these a try. My kids LOVE pancakes. Like you, I’ve been on the quest for the perfect pancake for years. Recently, I had narrowed it down to two recipes. One morning, we decided to have a “throw down” and name the ultimate winner. I made both recipes and served them to the kids. They had no idea which pancake was which (other than #1 or #2) and each child voted anonymously. Wouldn’t you guess, 50% of the family preferred #1 and 50% preferred #2! :) Looks like we’ll be having another throw down! With three contenders, we won’t have to worry about a tie!

    Reply

  9. The Food Hound on February 11, 2011 at 7:58 am

    These look nearly identical to my “best” buttermilk pancakes from Fine Cooking except for the sour cream- I bet that adds a LOT! I love a good pancake with REAL maple syrup!!

    Reply

  10. Caroline on February 11, 2011 at 8:30 am

    I’m the same way with everything I cook. My poor hubby is asked so many questions during something as simple as a pancake breakfast like this “what do you think of them?” “is there anything at all you’d change?” “if I make them again, what should I do differently?” I was a little underwhelmed with my last scratch pancakce attempt, so maybe I should give these a go. They look so fluffy and amazing!

    Reply

  11. jen @ the baked life on February 11, 2011 at 9:30 am

    yum! I love pancakes and make them all the time. My recipe is similar but with no sour cream. Thanks for the recipe, heart shaped pancakes maybe this weekend?

    Reply

  12. Sherry on February 11, 2011 at 9:53 am

    I need to use this recipe. I’m a failure at pancakes!

    Reply

  13. Maria on February 11, 2011 at 9:59 am

    Eating cereal and wishing I had pancakes!

    Reply

  14. Jenny Flake on February 11, 2011 at 10:19 am

    Ok, these do look like the best pancakes ever! Yummy!

    Reply

  15. Rachel @ The Avid Appetite on February 11, 2011 at 10:43 am

    There is really nothing like a great pancake! My favorite breakfast food!

    Reply

  16. karen d on February 11, 2011 at 10:52 am

    I agree with Penny, malted milk powder in pancakes is great. Look for the recipe from either America’s Test Kitchen or Cook’s Country for their “best pancakes”. It also has malt powder.

    Reply

  17. doughmesstic on February 11, 2011 at 11:21 am

    I am always on the quest for a new pancake recipe…love the addition of sour cream!

    Reply

  18. Tracy on February 11, 2011 at 11:40 am

    Mmm, I love the idea of sour cream in pancakes! I think I might add in a little honey, too. Yum!

    Reply

  19. Fuji Mama on February 11, 2011 at 12:35 pm

    I love that you have done all of the hard work for us in finding the perfect pancake recipe! I cannot wait to try this tomorrow morning! :)

    Reply

  20. RavieNomNoms on February 11, 2011 at 1:16 pm

    Those look awesome!

    Reply

  21. Felice on February 11, 2011 at 1:30 pm

    There is nothing quite like the perfect pancake. I am looking forward to trying these.

    Reply

  22. Lori @ RecipeGirl on February 11, 2011 at 1:56 pm

    I was totally craving pancakes this morning. Gonna have to make these over the weekend!

    Reply

  23. Belinda @zomppa on February 11, 2011 at 1:58 pm

    Looks like you found the one! What a Valentine’s Day! =)

    Reply

  24. Cheryl and Adam @ pictureperfectmeals.com on February 11, 2011 at 2:23 pm

    Nice touch with the sour cream. These look absolutely delicious… I am so HUNGRY now!

    Reply

  25. Kathleen @ Kat's Health Corner on February 11, 2011 at 3:27 pm

    LOVING THESE!!! They sound SO fluffy and decadent, I can’t wait to try them! :)

    Reply

  26. Steve Z on February 11, 2011 at 4:05 pm

    These are almost identical to my recipe, but yours are 2/3 smaller. The only difference between ours is you invite sour cream to the party, and mine have vanilla. I am definitely going to add a bit of sour cream next time (but I will keep the vanilla).
    Not overmixing is very important. Lumpy makes fluffy.

    Reply

  27. Cara on February 11, 2011 at 5:17 pm

    This is the recipe I use, too, and it is definitely the best pancake recipe I’ve ever tried. LOVE homemade pancakes. They also freeze well!

    Reply

  28. Georgia @ The Comfort of Cooking on February 11, 2011 at 5:26 pm

    Ooh, what a great recipe! I’ll have to make these for my hunny this weekend. Thanks for sharing, Michelle!

    Reply

  29. bridget {bake at 350} on February 11, 2011 at 5:50 pm

    These are some BEAUTIFUL pancakes! :)

    Reply

  30. Christina on February 11, 2011 at 5:56 pm

    They look good. Real good. Yum!

    Reply

  31. dr.fine on February 11, 2011 at 5:57 pm

    Thanks so much for posting these, now I know what I’m serving for Valentine Day’s breakfast!

    Reply

  32. Jessica on February 11, 2011 at 6:19 pm

    Pancakes make frequent appearances in our household! So excited to try this recipe! In fact I just might try them tonight!

    Reply

  33. Brilynn on February 11, 2011 at 6:56 pm

    Now I want pancakes for dinner! Those sound great!

    Reply

  34. Sandra on February 11, 2011 at 8:37 pm

    I’ve been on a quest for the perfect “scratch” recipe for pancakes also. I will surely try this one and let you know how it turns out. Yours look so fluffy!

    Reply

  35. ashley on February 11, 2011 at 9:41 pm

    yum. i loveeeee pancakes. probably one of my all time favorite meals. i’ll have to try this recipe!

    Reply

  36. Dawn on February 12, 2011 at 8:08 am

    This morning, my husband asked if he could make me pancakes for once, normally I make them but he really wanted to do something for me (nice!) and this recipe came in handy. It was really really good and probably the best thing was that I could sit directly down at the table and enjoy them! They were fluffy and tasty – just perfect! Thank you so much for the recipe!
    To the reader in France who can’t find buttermilk or sour cream: On our last vacation in France, we used a lebanese fermented milk in stead, lait fermente or something similar, and sour cream is called creme fraiche acidulee and you should be able to find that almost everywhere. Hope this helps!

    Reply

  37. Sharlene on February 12, 2011 at 9:00 am

    Big, fluffy pancakes have been a request from my boyfriend for awhile now. I’ve tried multiple recipes and while some have been good, very good even, none have been perfect. I am putting my money on this one!

    Reply

  38. Robyn on February 12, 2011 at 12:34 pm

    perfect for pancake tuesday coming up in march!

    Reply

  39. Maggie Ha on February 12, 2011 at 2:35 pm

    Mmmm perfect brunch food!

    Reply

  40. Rupa Lakshminarayan on February 12, 2011 at 3:10 pm

    Hi

    If i wish to make this into a Banana Pancake (trying to include fruit into my daughter’s breakfast)…..do i need to change the proportion of any other ingredient in your recipe (would this reduce the amount of buttermilk or eggs or anything)
    Your reply will be very helpful.
    Thanks so much for sharing your recipes with us. It means a lot.

    – Rupa

    Reply

    • Michelle on February 14th, 2011 at 8:05 pm

      Hi Rupa, You can leave the recipe as is and fold chopped or sliced banana into the batter. Enjoy!

      Reply

  41. Jamie H on February 12, 2011 at 4:48 pm

    Mmmmmm, these look delish. I went out and got buttermilk today so I can make them tomorrow, I cant wait!

    Reply

  42. Laura on February 12, 2011 at 8:13 pm

    these look awesome. I’m a bit pancake-challenged, but love eating them, so I’ll have to give this recipe a try – maybe it’s the solution I’ve been waiting for!

    Reply

  43. The Cilantropist on February 13, 2011 at 2:20 am

    I have been craving some homemade pancakes myself lately, and though I was looking for a recipe with yogurt, I LOVE how thick and fluffy yours look! Glad your quest was successful. :)

    Reply

  44. Kristina on February 13, 2011 at 9:06 am

    Oh my goodness! These were delicious. And an added benefit – I have found a pancake that holds up to my WilliamsSonoma Star Wars molds. My plan was to save the extras to see how they freeze and toast up. However, there were no extras to be had!

    Reply

  45. Taylor on February 13, 2011 at 10:54 am

    I made these this morning for Valentine’s breakfast…they were SO good!!! Thanks for the recipe :)

    Reply

  46. Elise on February 13, 2011 at 11:36 am

    Just made these for breakfast, and they really hit the spot! I swapped a 1/2 cup of the flour for whole wheat flour for a little more oomph, and it turned out really well.

    Reply

  47. Fran {The Flavorful Fork} on February 13, 2011 at 1:14 pm

    I too have been searching for the perfect pancake recipe and have been unsuccessful in getting the light, fluffy consistency I crave. I will definitely try this recipe. It looks great!

    Reply

  48. Shari on February 13, 2011 at 6:40 pm

    The other day I was in a hurry and made some ‘Shake’n’Make’ pancakes by Betty Croker. I thought that I would add buttermilk instead of regular milk – I poured it in and shook the bottle for 2 minutes as directed. I placed the bottle down and oiled the frying pan. When I removed the lid the pancake mix exploded all over me and my clean kitchen! Not so simple and quick pancakes :(

    Shari from http://www.goodfoodweek.blogspot.com

    Reply

  49. Karen Martinez on February 13, 2011 at 8:42 pm

    The “best” pancake recipe has got to be the one from Fine Cooking magazine from the Dec 09/Jan10 issue! You must try it!

    Reply

  50. Jennifer on February 13, 2011 at 9:56 pm

    These look perfect – so golden and fluffy!

    Reply

  51. RisaG on February 14, 2011 at 6:00 pm

    I found a recipe for IHOP’s pancakes many years ago and adapted it to fit our tastes and I have been making them ever since BUT every once in awhile I find another recipe I want to try. The last one was Alton Brown’s recipe from Good Eats. We liked it but I wasn’t that happy with it. What is it with pancakes? You find a recipe you are happy with BUT not happy enough to stop searching for another. Weird.

    I will try this one soon.

    Reply

  52. Cookin' Canuck on February 14, 2011 at 11:55 pm

    Everyone should have a recipe like this in their arsenal!

    Reply

  53. Heather on February 15, 2011 at 9:39 am

    Yes, it’s true. She did not lie. These are the best pancakes I have ever made. Yum!

    Reply

  54. Jen @ My Kitchen Addiction on February 16, 2011 at 3:04 pm

    Yum… I’m suddenly craving pancakes, and I can’t imagine why! If you claim that these are the best, then I have no excuse not to give them a try! :)

    Reply

  55. Reagan @ Recipesmademyway on February 18, 2011 at 9:47 am

    Mmmm For the past two months I’ve been CRAVING pancakes like crazy! I’ve been to IHOP like 5 times, pregnancy cravings are ridiculous! These look so good!! Hopefully I’ll be up for cooking again soon cuz these look AMAZING!!!

    Reply

  56. Lillian on February 19, 2011 at 9:36 pm

    so i made these pancakes this morning…and oh em geeee!!! they simply are theeeee best. i’ve tried many a pancake recipe and they never turned out as perfect as these. danke! =D

    Reply

  57. RisaG on February 22, 2011 at 9:58 pm

    This recipe looks delicious. I am always looking for a better pancake recipe. I will try these soon and let you know what we thought.

    Reply

  58. Pancake Dude on February 24, 2011 at 10:52 pm

    What a great recipe. I made these this morning for the kids. Everyone loved them. Thanks

    Reply

  59. sara on February 27, 2011 at 6:51 am

    These look fantastic! I really want to make them.

    I’m curious… what percentage was your sour cream? I am a student, at home my mom uses a very low-fat sour cream and it’s quite runny. At my place my boyfriend prefers a more fattier sour-cream, and it’s ridiculously thick in comparison. Which do you suggest using for this recipe? I can only really find 0%, 5% and then a big jump to like 15% sour cream, or some variant in those percentages. So they are either very runny or very thick.

    Reply

    • Michelle on February 27th, 2011 at 4:09 pm

      Hi Sara, I always use full-fat sour cream for baking recipes. Here the only options are “regular” (full fat) sour cream, reduced fat and non-fat.

      Reply

  60. canan on March 2, 2011 at 7:30 am

    hi michelle,

    your recipes and your blog is beautiful and great! I share your link on my blog in german and turkish (www.canansculinaria) language.

    greetings,
    canan

    Reply

  61. Sherry on March 2, 2011 at 11:16 am

    Thank you for pointing out those extra tips. I would not have considered those. I know how to jazz up my almond pancake recipe now. Cheers!

    Reply

  62. Jill Shepherd on March 2, 2011 at 12:20 pm

    This CI pancake recipe is our family stand by, too. I make ‘em every week. Never had better.

    Reply

  63. Jen on March 4, 2011 at 8:51 am

    I just discovered your site via EverydayReading.blogspot.com and I am in love! I’ve also just about worn out my printer, picking out recipes that look delicious. Can’t wait to try them! I have a book blog and I’ve added your site to my foodie blogroll so I will definitely be back soon. Pancakes are one of my favorite foods ever. I made PW’s sour cream pancakes last weekend (so good!) and love buttermilk ones so I can’t wait to try these tomorrow morning :)

    Reply

  64. Sarah on March 18, 2011 at 12:38 pm

    Hey, I just tried these pancakes and they are AMAZING! They do beat the other recipe I was using for buttermilk pancakes, (my other recipe called for 1 stick of melted butter! ah!) so I feel healthier when eating these, haha.

    Reply

  65. Athena R. on June 4, 2011 at 11:17 am

    I made these today, but I had to adapt the recipe a little because I didn’t have the sour cream. I also added blueberries. Fantastic! I mixed some butter, blood orange marmalade and powdered sugar together and spread that on them! No need for syrup Yum! Thanks so much for this recipe.

    Reply

  66. Ksenia on June 27, 2011 at 1:40 pm

    there are absolutely amazing. i’ve finished my search for the perfect pancake recipe, thanks to you!

    Reply

  67. Michelle T on July 5, 2011 at 9:37 am

    Until I came across this recipe I had never made homemade pancakes, which is surprising because I am such a believer in homemade baked goods. These were amazing . . . there’s no going back to a box mix now. Thank you for this recipe. My entire family loved it.

    Reply

  68. Jessica on July 14, 2011 at 12:48 pm

    So easy to make up and even eaiser to cook. I too had been a search to find that one pancake recipe that beat out the rest. I can finally say it’s over for these are by far the most perfect ones I have made. I actually like to fry mine in brown butter and put a couple of bluerries in for a treat.

    Reply

  69. Ivy on July 20, 2011 at 6:57 am

    Really awesome pancakes!! So fluffy, probably best I’ve ever made !
    I didn’t have sour cream so I used natural yoghurt instead and I think it really helped to lighten the mixture, thank you for the recipe!

    Reply

  70. Julie on July 31, 2011 at 9:16 pm

    o my gosh! these look amazingly delicious!!!! :-o can’t wait to try them!

    Reply

  71. Julie on July 31, 2011 at 9:25 pm

    Hi

    How do I know if I’ve over-mixed the batter?

    Thanks

    Reply

  72. Priyanka on September 26, 2011 at 12:41 pm

    I love buttermilk pancakes….and urs looks so delicious

    Reply

  73. Athena R on September 28, 2011 at 7:53 am

    I have used this recipe numerous times and the pancakes are to die for. They also freeze very well. As a matter of fact, I had two for breakfast this morning from my freezer. I like to add blueberries to them while they’re cooking. Thank you so much for this recipe!

    Reply

  74. Catalina on October 22, 2011 at 10:44 pm

    I am so excited to try this recipe! The only thing is everytime I buy buttermilk I’ll use a cup before the rest expires. I read your comment below about milk and lemon juice and was wondering if It would work with Skim milk? Thats the only milk we buy and my husband doesnt like when I waste with my experiments lol

    Reply

    • Michelle on October 24th, 2011 at 10:28 pm

      Most buttermilk is lowfat, so I think a 1% or 2% would work, I’m not sure about skim though, I never buy it or use it for baking, so I couldn’t say for sure.

      Reply

    • danielle on February 14th, 2013 at 3:21 pm

      i am making these for the first time and zoomed to the last comments to see any helpful info. so 18 months later, here’s an FYI that you can freeze buttermilk (in ice cube trays). works great! (i read it recently on a cooking blog after years of wasting buttermilk.)

      Reply

  75. natasha on October 23, 2012 at 2:41 am

    Looks delicious, but why would pancakes need sour cream? Doesn’t sounds good but sure does looks tasty.

    Reply

    • Michelle on October 23rd, 2012 at 11:02 pm

      Hi Natasha, The sour cream works in conjunction with the buttermilk, creating extremely moist and fluffy pancakes.

      Reply

      • natasha on October 26th, 2012 at 1:43 am

        Okay, thanks my 2 little daughters love pancakes. I will most definitely will make this in the morning before they are off to preschool & kindergarten.

        Reply

  76. Karen on October 29, 2012 at 2:06 pm

    Hi There,
    My whole family loves your buttermilk pancakes so much I blogged about it – hope you don’t mind here’s the link – http://thetravellingchaplins.blogspot.com/2012/10/sunday-breakfast-pancakes.html
    thanks for a wonderful recipe
    Karen

    Reply

  77. Kathleen on March 24, 2013 at 9:55 am

    Made these this morning and they were perfect. I added a little vanilla and sliced a very ripe banana that got all caramelized and yummy. This is my new favorite pancake recipe. A real keeper.

    Reply

  78. Cindy on April 7, 2013 at 9:03 am

    Thank you so very much for the tip about the King Arthur Flour! I have been baking for years and I only use King Arthur Flour. ( I am a loyal Vermonter.) I finally know now the reason I have always had to add more liquids to recipes. I guessed that flours must differ in some way. Thanks for the detail you give. I learn so much from the recipes you provide.

    Reply

  79. Robin Chesser on June 16, 2013 at 1:55 pm

    Made this morning for Father’s Day…they were fantastic!

    Reply

  80. Olivia Alcindor on July 31, 2013 at 5:54 pm

    Can the batter be mixed in advance? Can I mix it at night and cook the pancakes the next morning???

    Reply

    • Michelle on July 31st, 2013 at 9:01 pm

      Hi Olivia, I’ve tried this, and never found the pancakes to be as fluffy and light as they are when made right after mixed. The pancakes tend to be thinner and more dense.

      Reply

      • Olivia Alcindor on July 31st, 2013 at 10:59 pm

        Awe man, what about mixing the dry ingredients and then the wet ingredients seperately and just combining them together in the morning. With 3 kids (1 of them being a baby) I’m alway in a hurry in the morning. Do you think that would work??

        Reply

        • Michelle on August 1st, 2013 at 9:29 am

          I think that could work, but just can’t guarantee how close they’ll turn out to the original.

          Reply

          • Olivia Alcindor on August 1st, 2013 at 7:16 pm

            Thanks! :)

            Reply

  81. Stacy on September 2, 2013 at 11:15 am

    These are the best pancakes that I have ever made! Thank you!

    Reply

  82. Chris on November 6, 2013 at 3:50 pm

    This is for sure “something a little more fancy than a soggy bowl of cereal”. Trying it for dinner tonight :)

    Reply

  83. Kathy on November 9, 2013 at 8:39 am

    These tasted great both times I made them. I followed the recipe exactly. The first time I added more flour because the batter was so thin. They came out great after I added about a cup more of flour. They were very fluffy. The next time I forgot what I did the first time, made them as per the recipe and they were so thin, like crepes. I then remembered my previous addition of flour. I then added more flour and they were fabulous! Is only two cups of flour really the correct amount? I must say the are delicious.

    Reply

  84. Angelica Thompson on November 9, 2013 at 6:35 pm

    Omigosh!!!! My suffering days of making the perfect pancake is OVER!!! These are by far the best fluffiest pancakes I’ve ever made! They taste so moist and my family loves them too! I’m a huge fan of pancakes and always relied on Deny’s or IHops, but now I can make delicious “Diner” pancakes without the cost. Very yummy! I also want to add in that I was sorta worries about the “sour cream” ingredient in there but honestly, I believe that’s what really kicked it up a notch; it gives the pancake that moist fluffy taste. Thank you so much! This is a keeper <3

    Reply

  85. kathy a on December 7, 2013 at 8:28 pm

    I have made these pancakes 3 times now and they are awesome!! I have been trying to incorporate more Greek yogurt into my meals for that extra protein and less fat. I substituted with Greek yogurt for the sour cream. First time only half, last time all of it. My husband didn’t even notice the difference. I love your recipes!

    Reply

  86. Viktoriya on January 16, 2014 at 6:58 pm

    Can you halve this recipe?

    Reply

    • Michelle on January 16th, 2014 at 10:32 pm

      Hi Viktoriya, Sure, I don’t see why not.

      Reply

  87. Meghan on April 6, 2014 at 6:27 pm

    These were wonderful!! I bought buttermilk for the first time and was excited to try REAL buttermilk pancakes. I’m so glad I decided to go with this recipe, and I can’t wait to make them again later this week. Buttermilk is going to be a staple in my fridge now. I followed the recipe exactly, though the sour cream I used was lowfat, so that works perfectly, too.

    Reply

  88. Kimberly on April 20, 2014 at 10:37 am

    I LOVE this recipe! These are lingh and fluffy and won’t go limp after a minute in your plate! I made these for my sick husband on Easter morning! Add some blueberries while they are cooking and some sausage links on the side and he was a much happier man!
    Thanks, BEB!

    Reply

  89. peri on July 4, 2014 at 1:25 am

    Hi Michelle, is there any substitution for sour cream in this recipe?
    thanks

    Reply

    • Michelle on July 4th, 2014 at 9:23 am

      Hi Peri, You could substitute plain yogurt for the sour cream.

      Reply

  90. Heidelind on September 17, 2014 at 8:54 pm

    I actually made these a few weeks ago and forgot to leave comment. Hands down the best pancakes I have ever, ever had. I’m personally not crazy about pancakes, but my family is so I still make them. These… I LOVE!

    Reply

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