1. Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking.
2. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Using ¼ cup measure, 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 a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately. Repeat with remaining batter, using remaining oil as needed.
*Note 1: This recipe was formulated using lower-protein flour such as Pillsbury and Gold Medal. If you use flour with a little higher protein content like King Arthur, you will need to add 1 to 2 more tablespoons of buttermilk. I forgot about this at first, and when I mixed the batter I saw how thick it was. I added 1½ more tablespoons of buttermilk and the batter was perfect.
*Note 2: If you make these on an electric griddle, preheat it to 350 degrees F.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 31 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 31.3mg||10 %|
|Sodium 2583.4mg||89 %|
|Potassium 77.8mg||2 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.4g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 107
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