Better Than Copycat Buttermilk Pancakes Recipes

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. 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.

Steps:

• 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
• 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
• 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
• 4. Pour approximately 1/3 cup batter for each pancake.
• 5. Cook until bubbles form on top and the edges start to look dry.
• 6. Turn with a spatula and cook the other side to a rich, golden brown.
• 7. Remove pancake and top with butter and syrup and enjoy!

Steps:

• Place the dry pancake mix into a large bowl.
• Add the eggs, club soda and melted shortening. Use a wire whisk to mix carefully until there are no lumps (don't over mix).
• Allow the batter to rest while you preheat your griddle or skillet over medium-high heat.
• Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
• Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake.
• Makes about 10 pancakes 8 inches in diameter.