PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
BEST BUTTERMILK PANCAKES
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes nine 6-inch pancakes
Number Of Ingredients 9
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
More about "the best buttermilk pancakes recipes"
THE BEST BUTTERMILK PANCAKES RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 285Calories 243 per servingCategory Breakfast
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
- Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
- Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
BUTTERMILK PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (109)Calories 230 per servingTotal Time 45 mins
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt., In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla., Pour the wet ingredients into the dry ingredients, stirring to combine.
- Stir until the mixture is fairly smooth; some small lumps are OK., Allow the batter to rest, uncovered, for 15 minutes., While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it.
- Lightly grease the pan with butter or vegetable oil., Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here., Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes.
- Flip and cook until the bottoms are brown, 1 to 2 minutes longer., Serve immediately, or hold briefly in a warm oven., Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.
THE BEST FLUFFY HOMEMADE BUTTERMILK PANCAKES | THE …
From therecipecritic.com
4.8/5 (5)Total Time 15 minsCategory Breakfast, Main CourseCalories 228 per serving
- Preheat the griddle to 375 degrees. In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar together. Add the eggs, buttermilk and melted butter. Mix until incorporated but leave small lumps in the batter.
- Spray the griddle with non stick cooking spray. Add about 1/2 cup of the batter to the hot griddle. Once the edges start to harden and small bubbles form, about 2 minutes, flip to the other side. Cook until golden at the bottom.
- Repeat with the remaining batter. Serve with buttermilk syrup or fresh fruit. Makes about 9 pancakes.
EASY BUTTERMILK PANCAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BUTTERMILK PANCAKES - CAFE DELITES
From cafedelites.com
THE BEST BUTTERMILK PANCAKES - JO COOKS
From jocooks.com
HOW TO MAKE BUTTERMILK PANCAKES - SIMPLY RECIPES
From simplyrecipes.com
PERFECT FLUFFY BUTTERMILK PANCAKES - THE BEST SOFT AND …
From kristineskitchenblog.com
THE BEST FLUFFY BUTTERMILK PANCAKES - MOM ON TIMEOUT
From momontimeout.com
OUT OF VANILLA EXTRACT? HERE ARE THE 8 BEST SUBSTITUTES
From foodnetwork.com
Author By
ALL MY BEST PANCAKE RECIPES - THE BAKERMAMA
From thebakermama.com
THE BEST BUTTERMILK PANCAKES - FLUFFY & EASY! • PANCAKE RECIPES
From pancakerecipes.com
BEST BUTTERMILK PANCAKES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HOW TO MAKE PANCAKES + 9 BEST PANCAKE RECIPES - THE COOKIE …
From thecookierookie.com
24 RECIPES THAT USE RICOTTA CHEESE - SOUTHERNLIVING.COM
From southernliving.com
BA’S BEST BUTTERMILK PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
BEST PANCAKES ON LONG ISLAND - NEWSDAY
From newsday.com
8 BEST BUTTERMILK SUBSTITUTES • THE WICKED NOODLE
From thewickednoodle.com
BLUEBERRY PANCAKE CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
HOW TO MAKE BUTTERMILK PANCAKES (EXTRA-FLUFFY RECIPE) | KITCHN
From thekitchn.com
AN EASY RECIPE FOR MAKING BREAD USING PANCAKE MIX | WELL+GOOD
From wellandgood.com
LIGHT AND FLUFFY BUTTERMILK PANCAKES - JUST A TASTE
From justataste.com
THE BEST BUTTERMILK PANCAKES RECIPE - WHOLESOME FARMHOUSE …
From wholesomefarmhouserecipes.com
LEFTOVER MASHED POTATOES MAKE THE BEST DONUTS! HERE ARE 4 …
From studio5.ksl.com
THE BEST BUTTERMILK PANCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
THE BEST BUTTERMILK PANCAKES RECIPE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
THE BEST BUTTERMILK PANCAKES - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
You'll also love