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.
BEST BUTTERMILK PANCAKES
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
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.
CAKEY BUTTERMILK PANCAKES
Provided by Aida Mollenkamp
Time 23m
Yield 3 to 4 servings (12 small pancakes)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
- Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.
- Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
- Blueberry Maple Syrup:
- Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
- Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
- Yield: 3 to 4 servings
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Ease of preparation: easy
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
PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
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.
BEST EVER BUTTERMILK PANCAKES
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
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 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
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