The best buttermilk pancakes

Posted by Priscilla Tsai on Fri, Aug 6, 2010 at 2:44 PM

I finally made those buttermilk pancakes that were assigned for the MIT Kitchen Chemistry course on pancakes, and I am so glad I did.

My previous "Bette's Diner Buttermilk Pancakes" recipe from Bette's Oceanview Diner in Berkeley is getting replaced. Sorry, Bette!

This new recipe, courtesy of Bon Appétit, produces super thick, fluffy, tender pancakes, like I've never seen come out of my own kitchen before. The sour cream makes the batter incredibly thick, which prevents the batter from spreading out too thin in the pan. And even though I used light sour cream, the results were still fabulous. Be sure not to overmix the batter. Bubbles are good.

To scoop the batter onto the griddle/pan, I used a quick-release ice cream scoop. Don't be tempted to swirl the batter around – just drop it, slightly use the scoop to make the blob of batter a little more circular if it isn't, and leave it. If you swirl it around and spread out the batter, your pancakes will not come out thick and fluffy.



If you aren't feeding an army for breakfast, half the recipe. I halved the recipe and got 10 pancakes.

These luscious hot cakes would be perfect for breakfast this weekend. Get on it! Click here for the recipe.

Comments (6)

Showing 1-6 of 6

Thick and fluffy, just the way i like it. It just makes a perfect start to the day dont you think?

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Posted by joudie's Mood Food on 08/13/2010 at 3:55 AM

These sound so great! I bet they would be excellent with some peaches mixed in! Can't wait to try it out!

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Posted by Lange & Sohne Watches on 09/20/2010 at 3:29 AM

I definitely enjoyed every little bit of it.

Posted by cheap prom dresses on 10/23/2010 at 2:41 AM

These sound so great! I bet they would be excellent with some peaches mixed in! Can’t wait to try it out!

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Showing 1-6 of 6

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