THE BEST ONE-BOWL BUTTERMILK PANCAKES
Adapted from the kitchn's recipe for lofty buttermilk pancakes. The recipe below differs only by method not by ingredients. Check out the kitchn's post if you want to try their egg-separating method - don't worry, you don't have to beat any whites! When cooking these pancakes on the Baking Steel griddle, I suggest heating your griddle before you begin making your batter. I have a flat-top cooking surface, and I have the best results warming the griddle up slowly over low to medium heat for about 15 to 20 minutes. If you have a gas range, you will be able to control the temperature better. Finally, the best trick I've learned for cooking pancakes is to go small - I use my 2-tablespoon measuring cup to portion out batter. The pancakes cook quickly and evenly when I use this small scoop. If you want to use sourdough discard in this recipe, simply cut back some of the flour and water, preferably by weight. So, for example, if you want to use 100 grams of sourdough discard (at 100% hydration) in this recipe, cut back 50 grams of the flour and 50 grams of the buttermilk. That would call for using 270 grams of flour and 418 grams of buttermilk.
Provided by Alexandra Stafford
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- If using a Baking Steel griddle, begin warming it up over low heat.
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add the eggs and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta. Add the buttermilk and milk, and stir with spatula to combine. Add the melted, cooled butter and stir until combined.
- Heat a large skillet over medium-high heat. When hot, film with a thin layer of oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon (I have a one-eighth cup (2 T) measuring cup, which I love for pancakes) to drop in heaping spoonfuls of pancake batter. Note: If you are using a BS griddle, adjust heat so griddle radiates heat and feels hot but not smoking - this takes just a teensy bit of practice.
- The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Transfer to a cooling rack briefly before serving. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
THE BEST (NO KIDDING) BUTTERMILK PANCAKES
I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing--you must use real maple syrup and you must warm it before serving it with the pancakes.
Provided by Chef Kate
Categories Breakfast
Time 40m
Yield 20 pancakes
Number Of Ingredients 8
Steps:
- Beat the yolks until pale and smooth.
- Beat in the buttermilk and then the baking soda and mix well.
- Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
- Add in the melted butter and mix well.
- Beat the egg whites in another bowl until stiff.
- Fold into the batter until no bits of white are visible.
- Let batter stand about 20 minutes before making pancakes.
- Make sure your griddle is really hot (the old water droplet test).
- Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
- Serve with warm maple syrup and sweet butter.
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.
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by Nimz_
Categories Breakfast
Time 40m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
- Add the buttermilk, melted butter and vanilla and mix well.
- Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
- You can also mix this together using a wooden spoon or whatever you have.
- Heat lightly greased griddle at 350 degrees.
- Pour about 1/3 cup of the batter onto griddle for each pancake.
- Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
- Repeat with remaining batter.
Nutrition Facts : Calories 628.2, Fat 25.3, SaturatedFat 12.4, Cholesterol 171.2, Sodium 1659.5, Carbohydrate 80.9, Fiber 2.3, Sugar 16.7, Protein 18.4
BEST BUTTERMILK PANCAKES
These are my families all time favorite. I like the fact that they freeze well. The kids can take out the amount they will eat.
Provided by kfcook
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Directions:.
- In a large bowl, combine flour, baking powder and baking soda; stir well.
- 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.
- Freeze the leftovers. From freezer, just reheat in microwave.
Nutrition Facts : Calories 441.1, Fat 15, SaturatedFat 8.5, Cholesterol 127.8, Sodium 955.3, Carbohydrate 61.5, Fiber 1.7, Sugar 12.4, Protein 14.4
SIMPLY THE BEST BUTTERMILK PANCAKES
Batter does not store well and if it sits, it will make thin pancakes instead of the beautiful thick puffs that come out when the batter is fresh. This makes a big batch. Freeze uneaten pancakes.
Provided by gailanng
Categories Breakfast
Time 40m
Yield 12-15 pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda, baking powder and salt; stir well. In a separate bowl, stir together buttermilk, milk and melted butter until well combined. Add the eggs to the liquid mixture and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir just until incorporated. Do not over stir.
- 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 or ladel the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
BUTTERMILK PANCAKES FOR ONE
I love pancakes. But making a whole batch isn't always convenient. Sure, I can make them all and freeze them for later, but sometimes, you just don't have time to stand over the stove for that long, when all you want is 2 or 3 pancakes for right now. Well, here's the answer! This recipe makes a total of 3 terrific buttermilk pancakes if you use a 1/3 cup measure.
Provided by TGirl
Categories Breakfast
Time 10m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- In separate bowl, mix egg, buttermilk, and oil, then add to dry ingredients, stirring only until just blended.
- Using a 1/3 cup measure, pour batter onto lightly greased griddle or skillet.
- Turn when bubbles form on top of batter, and continue to cook until second side is golden brown.
- Serve with warm honey or with butter and maple syrup.
Nutrition Facts : Calories 425.5, Fat 13.7, SaturatedFat 3.3, Cholesterol 190.9, Sodium 1188.2, Carbohydrate 56.7, Fiber 2.3, Sugar 6.2, Protein 17.9
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
More about "the best one bowl buttermilk pancakes food"
ONE-BOWL BUTTERMILK PANCAKES RECIPE | SIDECHEF
From sidechef.com
5/5 (3)Total Time 40 minsCuisine AmericanCalories 173 per serving
- Whisk the All-Purpose Flour (2 1/2 cup), Granulated Sugar (2 tablespoon), Salt (1 1/2 teaspoon), Baking Powder (1 teaspoon), and Baking Soda (1 teaspoon) together in a large bowl. Add the Large Egg (2) and beat with a fork till the eggs are whisked and incorporated into the surrounding flour, as if you were making pasta.
- Add the Buttermilk (2 cup) and Milk (1/2 cup), and stir with spatula to combine. Add the Unsalted Butter (10 tablespoon) and stir until combined.
- Heat a large skillet over medium-high heat. When hot, film with a thin layer of Canola Oil (to taste). After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
- The batter will spread into a pancake about 3 inches wide. Cook for 2-3 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath.
THE BEST BUTTERMILK PANCAKES - JO COOKS
From jocooks.com
THE BEST ONE-BOWL BUTTERMILK PANCAKES | ALEXANDRA'S KITCHEN
From pinterest.com.au
BEST BUTTERMILK PANCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST BUTTERMILK PANCAKES - SAVING ROOM FOR DESSERT
From savingdessert.com
BUTTERMILK PANCAKES FOR ONE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST ONE-BOWL BUTTERMILK PANCAKES | ALEXANDRA'S KITCHEN
From pinterest.co.uk
THE BEST BUTTERMILK PANCAKES EVER - COMFORTABLE FOOD
From comfortablefood.com
BUTTERMILK PANCAKES | JUST ABOUT FOODS
From justaboutfoods.com
THE BEST ONE-BOWL BUTTERMILK PANCAKES | ALEXANDRA'S …
From pinterest.com
THE BEST BUTTERMILK PANCAKES - FOODTASTIC MOM
From foodtasticmom.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