Best Buttermilk Pancakes

I decided to make homemade Buttermilk Pancakes for Dr. Sweetpea this morning since it is Easter. I have tried soooooo many recipes in the past but they were all a disappointment. Then I came across this one from Cook's Illustrated. They are PERFECT!!! These pancakes are super light, fluffy, and are absolutely addicting. This recipe will be my go to from now on for perfect pancakes in the morning. As for Dr. Sweetpea? He couldn't stop saying how good these pancakes were. In fact, he even said these are better than the pancakes at restaurants. 

Buttermilk Pancakes

(Source: Cook's Illustrated)

2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1/4 cup sour cream

2 eggs

3 tablespoons unsalted butter, melted and cooled slightly

1 to 2 teaspoon vegetable oil, for greasing the pan

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 1/4 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.