Wyebrook Farm Buttermilk Pancakes Food

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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

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.

WYEBROOK FARM BUTTERMILK PANCAKES



Wyebrook Farm Buttermilk Pancakes image

Blueberry buttermilk pancakes are served with sausages made from Wyebrook's pasture-raised pigs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 25m

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 1/2 cups buttermilk
1/2 cup whole milk
2 large eggs, room temperature
3 tablespoons unsalted butter, melted, plus more, room temperature, for griddle
1 cup fresh blueberries
Whipped butter, pure maple syrup, and cooked sausages, for serving

Steps:

  • Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together buttermilk, milk, eggs, and butter. Make a well in center of flour mixture, pour in milk mixture, and stir with a fork or whisk until well combined but still a bit lumpy. Fold in blueberries.
  • Heat a griddle (or large cast-iron or nonstick skillet) over medium and brush with butter. Working in batches, add 1/3 cup batter for each pancake. Cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip and continue cooking until other sides are golden brown, 1 to 2 minutes more. Transfer to a plate. Brush griddle with more butter between batches.
  • Serve, topped with butter and syrup, with sausages on the side.

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