Why This Recipe Works

To create a buttermilk pancake recipe with a tangy flavor and fluffy texture, we added sour cream for flavor and cut back on leaveners to keep the pancakes from rising too high and then collapsing. The result was a pancake recipe for light, fluffy pancakes with the trademark buttermilk tang.

Before You Begin

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees 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.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.

Whisk 2 cups (10 ounces) all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon table salt together in medium bowl. In second medium bowl, whisk 2 cups buttermilk, ¼ cup sour cream, 2 large eggs, and 3 tablespoons melted and cooled unsalted butter together.

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. Let batter sit 10 minutes before cooking.

Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.

Using ¼-cup dry measuring cup, 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 prepared wire rack and place in oven to keep warm. Repeat cooking remaining batter, using remaining oil as necessary.