Cooking.com Tip: The secret to making these amazing pancakes is the lumpy batter. So whatever you do, do not overmix the batter! To cook the pancakes, use a heavy large griddle. A very low-sided griddle makes sliding your spatula underneath the pancakes and turning them over easy. The griddle's large surface area allows you to cook a large batch of pancakes each time.
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 cups sour cream
- 2 large eggs
- 4 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- Additional unsalted butter
- Pure maple syrup, warm
Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
Serve pancakes immediately with butter and warm maple syrup.
Recipe created exclusively for Cooking.com by Rochelle Palermo.
Serving size = 1 pancake
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
179 calories; 10g total fat; 45mg cholesterol; 345mg sodium; 19g carbohydrates; 0g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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