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.
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.
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.
BUTTERMILK PANCAKES I
These are very delicious pancakes and my family loves them.
Provided by LEEMA
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
- Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.
Nutrition Facts : Calories 360 calories, Carbohydrate 46.3 g, Cholesterol 49.6 mg, Fat 15.9 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 503.2 mg, Sugar 16.4 g
DELICIOUS BUTTERMILK PANCAKES
Make and share this Delicious Buttermilk Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 20m
Yield 8-10 pancakes
Number Of Ingredients 8
Steps:
- Sift dry ingredients into medium bowl.
- Mix egg, oil, and buttermilk together and add to dry ingredients.
- Stir only until dry ingredients have disappeared.
- Preheat lightly coated griddle or skillet over medium heat (If a non-stick pan use Pam or small amount of vegetable oil) --
- If you are using an electric griddle, set temperature to 360-365°F.
- Test by adding a few drops of water on hot pan -- When the drops start to "dance" on the griddle it is time to cook.
- For each pancake pour about a 1/4 cup of batter onto a hot griddle.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until second side is rich golden brown. Cook on hot griddle.
- Serve with Blueberry Sauce and dollop of sour cream or lemon yogurt.
Nutrition Facts : Calories 135.1, Fat 4.6, SaturatedFat 0.9, Cholesterol 25.1, Sodium 372.3, Carbohydrate 19, Fiber 0.5, Sugar 3.9, Protein 4.3
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
More about "delicious buttermilk pancakes food"
BUTTERMILK PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (110)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.
BUTTERMILK PANCAKES WITH STRAWBERRY SAUCE - DAMN …
From damndelicious.net
BUTTERMILK PANCAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
EASY FLUFFY BUTTERMILK PANCAKES FROM SCRATCH - INSPIRED …
From inspiredtaste.net
THE BEST FLUFFY BUTTERMILK PANCAKES - MOM ON TIMEOUT
From momontimeout.com
SHEET PAN PANCAKES (HOMEMADE & MIX DIRECTIONS)
From dinnerthendessert.com
BUTTERMILK PANCAKES - CAFE DELITES
From cafedelites.com
EASY BUTTERMILK PANCAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FLUFFY BUTTERMILK PANCAKES - BAKE IT WITH LOVE
From bakeitwithlove.com
LIGHT AND FLUFFY BUTTERMILK PANCAKES - JUST A TASTE
From justataste.com
STRAWBERRY PANCAKES RECIPE (WITH FRESH STRAWBERRIES) | KITCHN
From thekitchn.com
THE BEST BUTTERMILK PANCAKES RECIPE - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
SCRUMPTIOUS PANCAKE RECIPES - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
BIRTHDAY CAKE PANCAKES (FUNFETTI) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE ULTIMATE BUTTERMILK PANCAKES | CANADIAN LIVING
From canadianliving.com
DENNY'S HAS A NEW ALL-DAY VALUE MENU WITH 10 OPTIONS STARTING …
From msn.com
WELCOME TO IHOP
From ihop.com
IHOP® BREAKFAST IN CULPEPER, VA ON 15271 CREATIVITY DR
From restaurants.ihop.com
THE BEST BUTTERMILK PANCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love