Wednesday, July 8, 2015

The Perfect Restaurant Style Buttermilk Pancake Recipe

I found it! I've been looking for the taste and texture of buttermilk pancakes like I get at Denny's or other restaurants that specialize in breakfast foods. This is it. We loved them!

This recipe made 8 pancakes, 
each one a full 1/4 cup of batter.
You can easily double the recipe for a larger family.

1 cup all purpose flour
1 T sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/8 cup sour cream
1 large egg
1 1/2 T unsalted butter, melted and slightly cooled
1/4 tsp vanilla
1-2 T olive oil for skillet


1. If you aren't going to eat them immediately, you can heat your oven to 200 degrees and keep them warm on a rack inside a rimmed baking sheet sprayed with vegetable oil. I served them as I made them, three at a time straight from my skillet.

2. Whisk flour, sugar, baking powder, baking soda, and salt together in a medium bowl. Whisk buttermilk, sour cream, egg, and melted 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 stand 10 minutes before cooking.  (I didn't wait because we didn't have time; they were still delicious.)  

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

4. Using 1/4 cup dry measuring cup, portion batter into pan. 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 immediately, or transfer to wire rack in preheated oven. 

Hope you enjoy them!