Last Updated on February 14, 2023
Today, we’re going to be looking at how to make Cooks Illustrated buttermilk pancakes. Whether you’re having buttermilk pancakes to start off your day, or enjoying them as a dessert, they’re absolutely delicious and one of my go-to orders. But did you know that you can make buttermilk pancakes just as tasty from the comfort of your home? The Cooks Illustrated buttermilk pancakes recipe is fool-proof and always comes out well for me. But how do you go about making them? And can you make buttermilk-style pancakes without using buttermilk? Let’s take a closer look.
What Are Buttermilk Pancakes?
I think it goes without saying that you’ll likely already be familiar with buttermilk pancakes, but if not, be prepared for a new favorite dish! Buttermilk pancakes are much like typical pancakes, except their buttery, thick, fluffy, and best of all, have that familiar tang that goes with buttermilk flavor. The edges are often crisp and golden. And when paired with maple syrup, they’re absolutely irresistible! That’s what makes buttermilk pancakes perfect for all the family.
Ingredients in Buttermilk Pancakes
The ingredients in buttermilk pancakes can vary depending on which recipe you’re following. However, our copycat Cook’s Illustrated recipe contains the following ingredients:
- all-purpose flour
- granulated sugar
- salt
- baking soda
- baking powder
- buttermilk
- milk
- egg
- unsalted butter
- vegetable oil
Nutritional Information of Buttermilk Pancakes
You may be wondering what the nutritional value is when it comes to buttermilk pancakes. Each average 6 inch in diameter pancake contains the following:
- Calories: 175
- Fat: 7.2g
- Saturated Fat: 1.4g
- Cholesterol: 45mg
- Sodium: 402mg
- Potassium: 112mg
- Carbohydrates: 22g
- Protein: 5.2g
Buttermilk Pancake Recipe Cooks Illustrated
Let’s get down to the reason you’re here! The infamous Cooks Illustrated buttermilk pancakes recipe. Pancakes with buttermilk make for extra thick and fluffy pancakes – and this one is my favorite. Let’s take a closer look.
Ingredients
The ingredients you’ll need for this recipe are:
- 1 cup of all-purpose flour
- 2 teaspoons of granulated sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 3/4 cup of buttermilk
- 1/4 cup of milk
- 1 separated egg
- 2 tablespoons of melted butter
- vegetable oil (to coat the griddle/skillet)
Recipe – Cooks Illustrated Buttermilk Pancakes
Step 1: Make the Batter
Add the all-purpose flour, granulated sugar, salt, baking soda, and baking powder to a bowl. Mix well and leave to one side. In a separate bowl, add the buttermilk and milk, and gradually whisk in the egg white. In another bowl, add the melted butter and egg yolk and mix well. Add the egg yolk mixture, to the egg white mixture and mix well. Now add the bowl of wet ingredients to the bowl of dry ingredients. Mix well and then leave to rest on the side for around five to ten minutes.
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Step 2: Make the Pancakes
Heat a skillet or griddle pan over medium to high heat. Add some oil to the skillet, or brush the griddle with the oil. When the pan is sizzling, you can begin to make your buttermilk pancakes. Pour around 1/4 cup of batter onto the sizzling skillet, and pour as many 1/4 cup pancakes that’ll fit on your skillet at one time. When the surface of the pancake begins to bubble (this usually takes a few minutes), you can flip the pancakes over and wait for the other side to brown. Once they’re browned on both sides, remove them from the skillet and repeat until all pancake batter has been used.
Step 3: Serve – Cooks Illustrated Buttermilk Pancakes
Remove pancakes from the skillet and serve with toppings of your choice, such as maple syrup, whipped cream, or fruit. Enjoy!
NOTE: This recipe makes 8 pancakes (with a serving of 2 per person). However, if you’re looking for buttermilk pancakes for two, half the ingredients in this recipe for best results.
Take Out Time to Also Read:
Buttermilk Pancake Recipe Without Buttermilk
There are some people who don’t like the taste of buttermilk or would prefer not to use buttermilk in their cooking. If this is the case, we have a recipe just for you! This recipe is inspired by one from Café Delites. Let’s take a closer look.
Ingredients
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar (or another sweetener)
- 4 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 3/4 cups of milk
- 1/4 cup of butter
- 2 teaspoons of vanilla extract
- 1 egg
Read more about: Can You Drink Egg Whites? Is It Safe?
Recipe
Step 1: Make the Batter
Grab a bowl and add the following ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix the dry ingredients together well. Now make a hole in the center of the dry ingredients and pour in the melted butter, milk, vanilla extract, and one egg. Mix the ingredients in the center gently first, and then start to mix in with the dry ingredients. Stir until completely combined. If the batter is too thick, feel free to add a few more spoonfuls of milk until you get the consistency you desire. Leave the batter to rest for at least five minutes.
Step 2: Make the Pancakes – Cooks Illustrated Buttermilk Pancakes
Over low to medium heat, add a small amount of oil or butter to a non-stick pan or skillet. Once sizzling, add around 1/4 cup of batter into the pan and add as many as will fit into your pan at one time, but do not overcrowd. Once the pancakes begin to bubble after a few minutes, flip them over and cook until golden. Repeat this process until all batter has been used.
Step 3: Serve!
Serve with toppings of your choice – maple syrup and whipped cream are my favorite!
Cooks Illustrated Buttermilk Pancakes: How To
Ingredients
Buttermilk Pancake Recipe Cooks Illustrated
- 1 cup of all-purpose flour
- 2 teaspoons of granulated sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 3/4 cup of buttermilk
- 1/4 cup of milk
- 1 separated egg
- 2 tablespoons of melted butter
- vegetable oil to coat the griddle/skillet
Buttermilk Pancake Recipe Without Buttermilk
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar or another sweetener
- 4 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 3/4 cups of milk
- 1/4 cup of butter
- 2 teaspoons of vanilla extract
- 1 egg
Instructions
Buttermilk Pancake Recipe Cooks Illustrated
- Make the Batter – Add the all-purpose flour, granulated sugar, salt, baking soda, and baking powder to a bowl. Mix well and leave to one side. In a separate bowl, add the buttermilk and milk, and gradually whisk in the egg white. In another bowl, add the melted butter and egg yolk and mix well. Add the egg yolk mixture, to the egg white mixture and mix well. Now add the bowl of wet ingredients to the bowl of dry ingredients. Mix well and then leave to rest on the side for around five to ten minutes.
- Make the Pancakes – Heat a skillet or griddle pan over medium to high heat. Add some oil to the skillet, or brush the griddle with the oil. When the pan is sizzling, you can begin to make your buttermilk pancakes. Pour around 1/4 cup of batter onto the sizzling skillet, and pour as many 1/4 cup pancakes that’ll fit on your skillet at one time. When the surface of the pancake begins to bubble (this usually takes a few minutes), you can flip the pancakes over and wait for the other side to brown. Once they’re browned on both sides, remove them from the skillet and repeat until all pancake batter has been used.
- Serve – Remove pancakes from the skillet and serve with toppings of your choice, such as maple syrup, whipped cream, or fruit. Enjoy!
Buttermilk Pancake Recipe Without Buttermilk
- Make the Batter – Grab a bowl and add the following ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix the dry ingredients together well. Now make a hole in the center of the dry ingredients and pour in the melted butter, milk, vanilla extract, and one egg. Mix the ingredients in the center gently first, and then start to mix in with the dry ingredients. Stir until completely combined. If the batter is too thick, feel free to add a few more spoonfuls of milk until you get the consistency you desire. Leave the batter to rest for at least five minutes.
- Make the Pancakes – Over low to medium heat, add a small amount of oil or butter to a non-stick pan or skillet. Once sizzling, add around 1/4 cup of batter into the pan and add as many as will fit into your pan at one time, but do not overcrowd. Once the pancakes begin to bubble after a few minutes, flip them over and cook until golden. Repeat this process until all batter has been used.
- Serve! – Serve with toppings of your choice – maple syrup and whipped cream are my favorite!
Nutrition
Conclusion – Cooks Illustrated Buttermilk Pancakes
I hope this post has helped you to become more familiar with the Cooks Illustrated buttermilk pancakes recipe. Whatever you choose to pair them with, these pancakes are absolutely delicious and always go down as a treat in my household!
Do you have any tips or tricks when it comes to making buttermilk pancakes? If so, please feel free to let me know in the comments below. Sharing is caring!
