Perfect Buttermilk Pancakes Recipes

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.

Steps:

• Blend the buttermilk, eggs, butter, and vanilla until well combined.
• Slowly add the flour, sugar, baking powder, baking soda, and salt.
• Continue to blend until the batter is thick and smooth.
• Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
• Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
• Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
• Spray non-stick spray between cooking new pancakes.
• Serve hot with butter and maple syrup.

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.

Steps:

• In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
• In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
• Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
• Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
• Let the batter rest for 15-30 minutes at room temperature.
• Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
• Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
• Serve the pancakes with butter and maple syrup.
• 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:

• 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.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat a griddle to medium heat, according to manufacturer's instructions.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
• Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
• Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

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.

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!