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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 45 mins Servings: 4 buttermilk pancakes
Ingredients Ingredient Checklist 2 cups unbleached all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups buttermilk, room temperature 1 1/2 teaspoons fresh lemon juice (from 1 lemon) 2 large eggs 2 tablespoons unsalted butter, melted and cooled, plus softened butter for serving 1 teaspoon safflower oil Pure maple syrup, warmed, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 4 buttermilk pancakes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
buttermilk pancakes
buttermilk pancakes
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups buttermilk, room temperature 1 1/2 teaspoons fresh lemon juice (from 1 lemon) 2 large eggs 2 tablespoons unsalted butter, melted and cooled, plus softened butter for serving 1 teaspoon safflower oil Pure maple syrup, warmed, for serving
Directions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.
Reviews
Add Rating & Review
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All Reviews for Test Kitchen’s Favorite Buttermilk Pancakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Test Kitchen’s Favorite Buttermilk Pancakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
