Buttermilk Pancakes

Who has two thumbs and loves a big stack of fluffy pancakes?

This girl.

I've tried many different pancake recipes over the years and this is the end all recipe. They come out perfect and fluffy every time, and are a billion times better than the Bisquick variety. They fill you up a lot better too!

This recipe makes enough for two people, but is very easily doubled or tripled for when guests are staying for the holidays. This is our Christmas morning breakfast for sure. Probably with some fruit salad and bacon of course, because what is breakfast without bacon?

Do you have a special Christmas morning meal?

Buttermilk Pancakes
adapted from Cooks Illstrated Cooking for Two - 2009

1 cup all-purpose flour
1 Tbs. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 large egg
2 Tbs. sour cream
2 Tbs. butter, melted and cooled

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk together buttermilk, egg, sour cream and melted butter. Pour into dry ingredients and fold with a spatula just until combined. Let batter rest for ten minutes.

Heat a large skillet or griddle over medium heat. Spray with Pam. Pour batter onto hot griddle using 1/4 cup of batter per pancake. Cook until edges start to set and air bubbles rise throughout pancakes, about 2 minutes. Flip and continue to cook for an additional 1-2 minutes, until golden brown.

Keep warm in an oven safe dish with oven set at 225 while the rest of the pancakes cook. Serve with butter and maple syrup.