Happy Saturday folks!  Yep, it’s another Cook’s Illustrated recipe! Okay, I’m extremely slightly obsessed.  I can’t help it though… it’s a guaranteed AMAZING dish if it has their name on it. Anyhow, I spotted the recipe over on Brown Eyed Baker’s site (she loves Cook’s Illustrated as much as I do)! With a little sprinkle of Chocolate Chips, I knew they would make the perfect start to our Valentine’s Day! I woke up early and whipped these up for the hubs… he LOVED them.

Hubs and I are off to mosie through Homegoods (another obsession of ours) and find a new diner to grab some breakfast. It’s sort of our Saturday tradition!  I cook all week long so I LOOOVE getting up on Saturday, throwing a baseball cap on, and going on a hunt to find another cute & inexpensive diner! We have a couple of favorites at the moment! 🙂  Alrighty- off to go get us a big delicious breakfast. Peace out kids…

Print Save

Buttermilk Pancakes

Source: Cook's Illustrated via Brown Eyed Baker
Yield: Sixteen 4-inch pancakes
Prep Time: 20 minutes | Cook Time: 15 minutes


2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 eggs
3 TBS Unsalted Butter - melted and cooled slightly
1 to 2 tsp vegetable oil, for greasing the pan
Chocolate Chips


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.

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. Sprinkle Chocolate chips on now.

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.