Ever wonder how the restaurant's pancakes always taste so much better than your home-made Bisquick pancakes? Well, this instructable is going to show you how to make those great pancakes and show how easy it really is! Anyone can make these. They're almost fool-proof!

Step 1: Ingredients

The ingredients couldn't be any easier. It's one of everything…

1 Cup of Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Egg
1 Cup of Buttermilk
1 Cup of Sour Cream

That's it!

Step 2: Mix Dry Ingredients

Just mix the flour, baking powder and baking soda together…

Step 3: Add Wet Ingredients

Now add the egg, buttermilk and sour cream.

Step 4: Mix and Wait

Mix together. Don't over mix. Don't worry about the small clumps, they take care of themselves.

Now, wait 10 minutes… This is important for smooth pancakes.

Step 5: Griddle

Place your griddle over medium heat and apply a small amount of vegetable oil.

Step 6: Ladle

Using a 1/3rd cup ladle (or 1/3rd cup measure), pour 4 portions clockwise around the griddle. Remember the order you poured. You'll want to flip in the same order.

Step 7: Flip and Finish

When the pancakes are starting to brown around the edges and the bubbles are starting to pop in the center, flip them over.

When the pancakes are golden brown on the bottoms, remove and repeat from Step 5 to cook remaining pancakes. This recipe produces about 10 pancakes.

Step 8: Serve

That's it! If you didn't make a double batch, prepare to repeat the recipe again. Your family won't be satisfied with 10 pancakes among them.

I make pancakes very similar to these every Sunday, except I use yogurt (greek style works best) instead of sour cream and if you use full fat yogurt you don't need the oil. I also add various goodies aside from the usual berries and fruit. My favorite is ground up nuts and oatmeal (instant) which i do with the hand blender in the milk. I have also had success with carrot pulp from my juicer. As far as spices go, cinnamon, cardamom and nutmeg are my favorites. I never make them exactly the same twice, in fact I use the same batter for waffles.
Totally fool-proof.. I started making these last night, realized I didn't have enough sour cream, bought some, discovered it had expired two weeks ago, got a refund, returned to the kitchen, finished mixing wet ingredients, added a bit more buttermilk, a little sugar, some vanilla.. tl;dr: they're delicious and simple. Thanks!
If you add a little butter to the oil on the griddle, it will coat the griddle fairly evenly rather than globbing up as shown. This is generally useful when oil is used on a nonstick pan. The butter will burn sooner than the oil when cooking really hot, so don't use too much unless you crave that carbonaceous look.
Thank-you. It's nice to see a constructive comment from time to time. Until recently, my wife always purchased the soft margarine which contains over 60% water (useless for cooking). Thank goodness the trans-fat scare was introduced and now we're finally cooking with and eating real butter! There's nothing like it! :)
Amen. I made butter Saturday night for Sunday's 'cakes. Will be trying your 'cake recipe next weekend :-)
Yes, I suppose it's pancakes, but it's just not Pancakes®. Perhaps for on-the-go.
I didn't know "Pancakes" was a registered trademark! Perhaps we should inform Aunt Jemima, before she gets in trouble!
Thanks for posting this recipe. I made these this morning. They were pretty good. I think maybe the picture doesn't look the same as real life. I had trouble getting them to come out the color I wanted. For the most part, they were the same as the one's in your picture, but I usually like them to be a bit more golden. The problem I had was due to temperature. 'Medium' is kind of ambiguous. You guys have a nice gas stove. We have one of those stupid ceramic cook surfaces with some kind of heating element under it. I have a hard time figuring out what setting to use. On our medium setting, the batter didn't spread out at all. So I had a 1/2" thick pancake. that didn't cook all the way through without burning on the surface. After the first three, I put maybe 1 or 2 tsp of water in the batter and mixed it up again. It spread perfectly and the remaining pancakes were pretty much exactly what we like. All in all, we liked this recipe. The texture was nice, I think we prefer a bit sweeter tasting batter. My wife wants me to make them with vanilla next time. Cooking is a matter of personal preference. I think its great that recipes are 'open source' so we can all make what we like to eat. Thanks for posting it. Good luck.
Looks like your wife's hands there bro. Is this your recipe or hers?
It's ours. Actually, I was given the recipe by a friend and it's become a staple here in our home. It also makes exceptional Aebelskivers!
Try making mine, you'd probably drop the whole baking-soda-acidy-ness tasting pancakes.
Obviously, you haven't tried mine...
Well how bout this, I'll make ya a deal. You make my pancakes, and I'll make yours, and we'll both post pictures for proof. I'm up for trying new things, so why not.
<em>I'll make ya a deal. You make my pancakes, and I'll make yours...</em><br/><br/>in other words, &quot;No LasVegas, I didn't try them before criticizing them. You're right, I was talking out of my nether regions.&quot;<br/><br/>I never criticized your Instructible and have absolutely no interest in even looking at it.<br/>
I actually welcome you to come criticize my instructable, besides, How the hell do you make anything better without constructive criticism?
I welcome "Constructive Criticism." Do you have any? What you posted was no more than insulting.
Ah yes, then afterwards, Bannock might be rather tasty.
who ever said restaurant pancakes taste better than mine. .. ... . haha I love making pancakes
Restaurant pancakes are usually crap, made with water and powder.
Baking soda is for sitting in your fridge for 20 years, not for baking with! Check my pancake instructable out.
What a stupid statement! What do you think is in Baking Powder?<br/> <br/><em>Traditional baking powder was composed of a mixture of tartaric acid and bicarbonate of soda (baking soda), a quantity of flour usually being added to reduce the strength</em> - <a rel="nofollow" href="http://en.wikipedia.org/wiki/Baking_powder">Wikipedia</a><br/><br/>
Well like the Wiki mentions, that was in older formulations of baking powder, however I'll check my baking powder, but most likely consists of the double acting baking powder variety with different' salts in them than bicarbonate of salt.
ALL Baking Powder contains Bicarbonate of Sode (Baking S\oda) since that is the active ingredient that supplies the leavening. Other than Baking Soda, modern Baking Powder contains Cornstarch, Sodium Aluminum Sulfate (Double Acting ingredient) and Monocalcium Phosohate (acts like acid).<br/><br/>BTW: Sodium Bicarbonate is <strong>NOT</strong> &quot;Bicarbonate of salt&quot;.<br/>
if you add an extra eg you can make the more like crepes and thinner
these are his favorite
that sample like you said, i give stuff like that to my bird rocky
These pancakes were delicious,i added mashed banana to 1/2 the mix and they were a hit with the young and the old.I found the recipe to be very easy and very yummy.
LasVegas, these are wonderful! I made them this morning for my son and daughter in law, who arrived very early this morning after being stuck in miserable pre-Thanksgiving traffic on I-95. They raved about them, and soon my husband and two teenaged sons were up and clamoring for some too! I ended up making three batches, and will have to go out for some milk and sour cream for the Thanksgiving table, but it was worth it. The recipe I have used for years called for 1/2 c. milk and 1/2 c. club soda, which makes very light, fluffy pancakes. But this makes a much more flavorful, almost creamy textured pancake and I can safely say I'll never go back. BTW, on the third batch I experimented and added vanilla extract. It's really good, but not at all necessary. This recipe is perfect as is. And since the batter is so thick, I bet adding blueberries or whatever mix-ins you like would be a breeze. In a thinner batter, they always sink. Thanks from everyone at my house, and have a great Thanksgiving!
You can make these even simpler, without buying extra dairy products... sub 1 cup whole or 2% milk + 1 TB white vinegar for the buttermilk stir the vinegar & milk together and let sit about 5 minutes. This 'clabbered milk' of olden daze. sub 1 cup yogurt for the sour cream This makes the batter a little looser, but add a tablespoon or so of flour to the flour amount and you are good to go.. You can also mix all the dry ingredients together in a bowl & the liquids (incl the eggs) in a separate one, the night before, mix together - no early morning measure mistakes..and make pancakes... chefjulia
While whole milk with a little vinegar or lemon juice is a good emergency substitute, chemically for buttermilk, it doesn't have the same flavor. Yogurt is also not a flavor substitute for sour cream, doesn't offer the same chemistry and tends to be more expensive. If you really need to substitute, go for it. The results are much better if you don't.
this sounds so yummy! I will have to try it with buttermilk and sourcream.. this is the first time I see this recipe :)
The pancakes look delicious, i'm definitely going to try this recipe. is there a story behind the nails, though?
Unique pancake recipe....I'll have to give it a try. As a tip for folks, when making omelettes, add a little pancake batter. This creates a very nice, fluffy omellette similar to what you see at I-Hop etc.
Your recipe is very different to the one we use in England for pancakes. I'll certainly be giving it a try. Can I add a shameless plug for my own <a rel="nofollow" href="https://www.instructables.com/id/ESQBGNAF1B3RFG1/">mini pancake cooker</a>. Can't see any reason why this batter should not make good 3&quot; versions.<br/>
No reason why it shouldn't work on your tin can cooker (nice instructable, BTW). This is a much thicker batter, so you'd probably want to use a little less batter and quickly spread it across the can's surface.
drink apple juice because OJ will kill you. ((if you didnt get that then look up O.J. simpson))
you got that from <a rel="nofollow" href="http://www.explosm.net">this site</a> didnt you?<br/>
no I heard it somewhere, I forgot where. but its still jsut as funny lol
well its an advertisment they have there
oh cool.
Those look amazing! Probobly DO taste better than pancake mix ones too! I like to use PURE maple syrup, not for waffles and pancakes, but for baking and adding to homemade baked beans. It is not as sweet, but WAY more flavorfull. Then i sprinkle on some powdered sugar, and BAM! Breakfast +
LasVegas, I want to thank you for all the effort you put into this instructable. I, for one, can't wait to try this recipe. Those pancakes look delectable. I've always enjoyed restaurant pancakes more than mine. Now I won't have to pay through the nose to enjoy them. Bless you!
Wow, i didn't know you cared about your pancakes that much, that you would get "angry". I was just pointing out the shades of brown and some black on the pancakes in the pictures. Sheesh that's all i was trying to point out. I wasn't saying your instructable sucked or anything.
<a rel="nofollow" href="https://www.instructables.com/id/E5C26X9N5MEP287RRB/">Troll</a><br/>
Well when i mean black, i mean the "burned" part of the pancake. But as long as they are properly cooked on the inside, and the umm ( grr i cannot remember the name for the black stuff)"black stuff" isnt the entire pancake then it's fine.
Since there is no burned or black areas on the pancakes, your statement is moot. The pancakes are perfect. Of course, I'd be hard pressed to compare it to any Instructable that you've posted.
A thought unless some of you lot have some kind of special filter for pshop that reveals burnt areas that mere mortals can't see these pancakes look pretty much perfect to me. Browner than I usually get them, but not burnt by any stretch of the imagination.
I aways have trouble getting the griddle temperature right, so that the pancakes get properly brown on the outside at the same time they're fully cooked on the inside. So either they get too dark, or they're still gooey on the inside, or they get dried out. Any suggestions?
I always use this trick on a frying pan: Flick a little water from your fingertips onto the griddle when it is at temperature. If they disappear in a flash it is too hot. If they 'drip' across the pan, leaving trails before they evaporate it is too cool, but If they dance around for 5 seconds or so while they evaporate rapidly, you are good to go. My electric griddle has a thermostat, so now I set it somewhere just under 325 (80% sure of that, it might be just under 375, I'd have to look at the griddle to be sure but I'm not at home). Hope that helps!
Medium heat. Don't rush them.

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