The world’s best breakfast can go south fast if you don’t follow the rules.
Why This Recipe Works
For light and tender buttermilk pancakes we whisk the dry ingredients (flour, sugar, baking powder, baking soda, and salt) together in a bowl to evenly distribute the leavener. We whisk the wet ingredients (buttermilk, sour cream, eggs, and melted butter) together in a separate bowl to evenly combine for no lumps. Lightly stirring the wet and dry ingredients together eliminates most lumps, without causing too much gluten development, which could make the pancakes tough. Letting the batter briefly rest gives the gluten time to relax for the most tender pancake possible.