Yield: Yields about 17 pancakes.
You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.
Make Ahead Tips
Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.
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I have been making these buttermilk pancakes from Fine Cooking for years! Absolutely the best of the best! Agree with IslandAngel subbed yogurt often when out of buttermilk. Let batter sit for 10 minutes perfect on a hot pan.
Definitely 5 stars! The pancakes are so airy and thick. I use powdered buttermilk. And the recipe makes great waffles!
LOVE this recipe, but there's too much sugar. We like only 2 Tablespoons,
Great recipe !!
, as per Denise Michelson article, I subbed 1 cup yogurt and 1 cup milk for buttermilk and let sit ... perfect. Great rise totally yummy
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