The Best No Kidding Buttermilk Pancakes Recipes

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.

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:

• 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:

• Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
• Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
• Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
• Pour about a 1/3 cup of batter onto griddle for each pancake. You may use less or more, depending on your desired pancake size.
• Cook until the pancake is covered with tiny little bubbles (4-5 min), then flip. Cook the other side for another 3-4 minutes. (The key is to make sure the batter has cooked all the way through. You may have to adjust your heat so as to not have burnt on the outside, runny on the inside disasters.).
• Repeat with remaining batter.