THE BEST FLUFFY BUTTERMILK PANCAKES
The BEST Fluffy Buttermilk Pancakes you'll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!
Provided by Trish - Mom On Timeout
Categories Breakfast
Time 22m
Number Of Ingredients 8
Steps:
- Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
- Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
- Let pancake batter rest for 10 minutes.
- Heat a large skillet or griddle over medium-high heat.
- Spray with non-stick cooking spray OR brush with butter or oil.
- Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
- Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
- Serve with butter and syrup.
Nutrition Facts : Calories 120 kcal, Carbohydrate 20 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 255 mg, Sugar 4 g, ServingSize 1 serving
THE BEST BUTTERMILK PANCAKES
The best and only Buttermilk Pancake recipe that you will need! Perfectly fluffy every single time!
Provided by Alyssa Rivers
Categories Breakfast Main Course
Time 15m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 353 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
THE BEST FLUFFIEST BUTTERMILK PANCAKES ON THE PLANET!
And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 10m
Yield 15 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
- In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
- Let the mixture sit for 5 minutes at room temperature.
- After 5 minutes whisk or mix again.
- Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.
Nutrition Facts : Calories 140.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 40.1, Sodium 367.1, Carbohydrate 17, Fiber 0.5, Sugar 4.2, Protein 3.7
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
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.
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.
BEST EVER BUTTERMILK PANCAKES
I found this recipe years ago in "The pleasures of your Processor" by Norene Gilletz. It makes the best pancakes everytime. A sure winner with kids and adults alike.
Provided by T.L. Sim
Categories Breakfast
Time 10m
Yield 14 4inch pancakes
Number Of Ingredients 8
Steps:
- Using a food processor, mix together all dry ingredients and pulse 4-5 times to blend.
- Add remaining ingredients and process until smooth.
- About 10 seconds.
- Do not overprocess.
- Pour onto a hot slightly greased griddle and cook until bubbles appear on the top side.
- Flip over and brown.
THE BEST BUTTERMILK PANCAKES I HAVE EVER HAD!!!
I am not a big fan of pancakes, but my family is. We had some buttermilk in the fridge to use up, so this is the pancake recipe we made. Some I made plain and some we added blueberries and bananas to. Makes 16 large pancakes.
Provided by Aimchick
Categories Breakfast
Time 40m
Yield 16 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Set griddle to 375.
- Mix all ingredients together in a bowl.
- pour each pancake from 1/2 cup of batter ( add fruit now if you are using fruit).
- when bubbles form and the edges look dry, flip 'em.
- Serve and ENJOY!
Nutrition Facts : Calories 590.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 171.2, Sodium 971, Carbohydrate 80.9, Fiber 2.5, Sugar 16.8, Protein 18.4
SUPER LIGHT BUTTERMILK PANCAKES
Light as a feather pancakes and easy to do! Serve with sliced sweetened strawberries and sprinkle with confectioners' sugar or top with butter and your favorite maple syrup.
Provided by Marie
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs thoroughly, then add buttermilk and oil and mix.
- Add sifted dry ingredients and stir until mixed.
- Cook on greased griddle over medium hot burner.
Nutrition Facts : Calories 412.7, Fat 14.4, SaturatedFat 2.9, Cholesterol 110.7, Sodium 1242.4, Carbohydrate 56.4, Fiber 1.7, Sugar 8.3, Protein 13.7
THE FLUFFIEST PANCAKES YOU WILL EVER HAVE
I love pancakes. Who doesn't! These pancakes are actually inspired by a book character by Dean Koontz. The characters name is Odd Thomas and I imagine that if he were to serve me his fluffy pancakes in Pico Mundo that this is how they would be. Keep in mind that this recipe is just a method. You can add ANYTHING to these guys to jazz them up. I like blueberries, raspberries, and sometimes I even add scrambled eggs, crumbled sausage, and shredded cheese. Yum!
Provided by alamahara
Categories Breakfast
Time 1h5m
Yield 12 diner size pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat griddle to 325F or cast iron pan on medium low. Use vegetable shortening for lube.
- Combine flour, baking powder, sugar, and salt in a bowl.
- In a separate bowl beat 2 eggs with melted butter until creamy.
- Add egg mixture to dry ingredients and pour in some milk. No measurements needed. (Even the weather effects how much milk you will need. Eyeball it until you get a proper consistency for a batter.).
- Use a spatula to stir all of your ingredients together just until combined. Lumps are OK and desired to yield a tender batter.
- Cover your bowl of batter and let sit for 30 minutes! Your patience will be rewarded.
- After the batter has been left to rest dip a heaping 1/2 cup measure of batter onto griddle for diner/restaurant size pancakes. Flip pancakes when golden brown and delicious.
- ENJOY! ;).
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