Best Fluffy Buttermilk Pancakes Americas Test Kitchen Recipes

TEST KITCHEN'S FAVORITE BUTTERMILK PANCAKES

Test Kitchen's Favorite Buttermilk Pancakes image

Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 45m

Number Of Ingredients 11

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

Steps:

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.

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