The Best Buttermilk Pancakes I Have Ever Had Food

BEST EVER BUTTERMILK PANCAKES

Best Ever Buttermilk Pancakes image

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

Ingredients

1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 egg
2 tablespoons oil (canola or veg.)

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

The Best Buttermilk Pancakes image

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

Ingredients

3 cups all-purpose flour (see Cook's Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

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.

THE BEST BUTTERMILK PANCAKES I HAVE EVER HAD!!!

The Best Buttermilk Pancakes I Have Ever Had!!! image

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

Ingredients

4 cups flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
4 tablespoons sugar
4 eggs
4 cups buttermilk
1/2 cup melted butter
2 teaspoons vanilla
1 teaspoon cinnamon

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

BEST BUTTERMILK PANCAKES

Best Buttermilk Pancakes image

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

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

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.

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