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“America's Test Kitchen”
1hr 10mins
25 pancakes

Ingredients Nutrition


  1. Whisk the flour, sugar, baking soda, and salt together in a bowl.
  2. In another bowl, whisk the buttermilk, sour cream, egg yolks, and melted butter together.
  3. In a big bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
  4. Increase speed to med-high and whip the whites to soft peaks, 1-3 minutes.
  5. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).
  6. Carefully fold in the whipped whites using a rubber spatula until just combined with a few streaks.
  7. Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes; brush the pan bottom with a thin layer of the oil.
  8. Using 1/8 cup (2 tablespoons) of batter per pancake, add the batter to the skillet (4 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes.
  9. Flip the pancakes and continue to cook until golden brown, about 1 1/2 minutes.
  10. Serve pancakes immediately, while repeating with the remaining batter, brushing the skillet with oil as needed.

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