No box. No premade mix. Just as easy.
Why This Recipe Works
For light and tender apple-cinnamon pancakes, we whisked the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl to evenly distribute the leaveners. We then whisked the wet ingredients (buttermilk, eggs, sour cream, and melted butter) in a separate bowl to evenly combine them. Lightly stirring the wet and dry ingredients together eliminated most lumps without causing too much gluten development, which would make the pancakes tough. Letting the batter rest briefly gave the gluten time to relax and guaranteed the most tender pancakes possible. Sprinkling the cinnamon-coated apples onto the pancakes during cooking ensured even distribution.
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