Old Fashion Buttermilk Pancakes Recipes

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• DO NOT USE ANY ELECTRIC MIXERS OF ANY KIND WHEN MAKING THESE!
• Melt butter in small pan or microwave & set aside to cool, but not harden.
• In a large bowl, mix together the eggs, sugar, baking powder, soda, vanilla & salt.
• Add the buttermilk & stir until well blended.
• Add the flour, starting with 1 cup & then ½ cup at a time, stirring until flour is JUST moistened -- you want a medium-thick batter.
• Gently, but thoroughly, stir in the cooled, melted butter.
• Ladle onto a hot griddle to desired size.
• When cakes have bubbles all over, they're ready to flip.
• Cook 2-3 more minutes -- flip one more time & cook for 10-15 seconds to get a slight "glaze".
• Serve on a warm platter with some good REAL Maple syrup or any of your favorite toppings.
• ENJOY!
• NOTE: This batter does NOT keep well, so use it wisely ASAP!

Steps:

• Preheat a griddle to medium heat, according to manufacturer's instructions.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
• Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
• Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

Steps:

• Stir together all dry ingredients. Beat eggs lightly and combine with buttermilk and oils (or lemon rind). Add to dry ingredients and stir briefly. Griddle or pan should be hot enough that when you sprinkle water on it, they dance. I use frozen or fresh blueberries and add them directly to the pancakes on the griddle. It keeps the batter from turning blue:).