Best Best Buttermilk Pancakes Recipes

THE BEST BUTTERMILK PANCAKES

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.

BEST BUTTERMILK PANCAKES

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.

THE BEST BUTTERMILK BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder and salt and whisk to blend. Set aside.
• In a small bowl, beat the egg yolks and buttermilk to blend slightly. In another bowl, beat the egg whites until foamy, add the cream of tartar and continue beating until stiff peaks form when beater is raised. Set aside briefly.
• Add the yolk mixture to the flour mixture and mix lightly with a fork until flour is moistened. Stir in the cooled melted butter. The batter should be lumpy; overmixing makes tough pancakes. Gently fold in the beaten egg whites.
• Preheat the griddle or skillet. Lightly butter the hot griddle before each batch of pancakes. Pour out the batter to make four-inch rounds. Quickly drop about six to eight frozen berries onto each pancake. Test for doneness by lifting a corner of a pancake with a metal spatula. When golden brown, turn over and cook about 30 seconds on the other side. Serve with warmed maple syrup, hickory bacon, sausages or scrapple.

THE BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
• In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
• After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
• Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
• Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
• For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
• I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
• Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
• Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

THE BEST (NO KIDDING) BUTTERMILK PANCAKES

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.

THE BEST EGGLESS BUTTERMILK PANCAKES

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.

BEST EVER BUTTERMILK 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.

THE BEST BUTTERMILK PANCAKES I HAVE EVER HAD!!!

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!

ABSOLUTE BEST, LIGHTEST, BUTTERMILK PANCAKES EVER

Steps:

• 1. Put the wet and dry ingredients into separate bowls. Whisk each one lightly. 2. Add half of the dry mix into the wet and whisk smooth, not too long. Add the remainder of the dry mix and barely whisk together. Make sure all of the flour is mixed in, but don’t beat this too much. Beating will strengthen the gluten in the flour and make the pancakes tougher. 3. Let the batter rest for a few minutes to allow the baking soda and baking powder to react. 4. The batter should be fairly thick, not runny. Add flour if too runny. 5. Heat a pan on low or set an electric skillet to 325°F. Flip halfway. Use a heated oven to keep warm. 6.Additions: Make blueberry, chocolate chip, banana, or etc. pancakes the following way: 8. Pour out the batter normally, sprinkle the chips on top, then push in and cover with batter to prevent burning.

THE BEST BUTTERMILK PANCAKES EVER!

Steps:

• 1. Fluffy, tall, soft homemade buttermilk pancakes, does it get any better than this! I halved this recipe since there are only 2 of us. There are a couple of things you want to remember when making them. The dry ingredients and wet ingredients are mixed in separate bowls and not combined until you're ready to make them. Let your buttermilk , milk and eggs sit out to room temperature before mixing with the cooled melted butter. If they are cold ,the melted butter will solidify and you'll have butter chunks. When you're ready to mix the dry and wet ingredients together, only mix until the ingredients are incorporated. The batter will be lumpy, you want it that way. I made my pancakes in a large cast iron skillet. I heated the skillet, before I made the pancakes I sprinkled water droplets in the pan , they danced and sizzled around the skillet and evaporated, it was time to make the cakes. I used my 1/2 cup measuring cup to measure the batter out. This gave me nice big pancakes. While they are cooking, don't turn the pancakes until you see little holes appearing on the tops of the cakes, check the bottom for a deep golden brown color then flip the cakes.
• 2. 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.
• 3. 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!
• 4. 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.
• 5. For more homemade recipes, please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2014/01/the-best-buttermilk-pancakes-ever.html

BEST BUTTERMILK PANCAKES

Steps:

• Put the buttermilk, egg and melted butter in a bowl; stir briskly until smooth and blended. Stir the flour, salt, and baking soda together in a small bowl until well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened-- lumps are OK. Heat a skillet to medium high. Grease lightly and spoon out about 3 T of batter per pancake. Cook until bubbles break on top; flip and cook briefly until light brown on bottom. Serve immediately with maple syrup. Note: Marion says the batter holds well for several days in the refrigerator. Also, you can substitute 1/4 C of rye flour, whole wheat flour or cornmeal for 1/4 C of the all-purpose flour in the recipe.

BEST FLUFFY BUTTERMILK PANCAKES (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
• Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

SIMPLY THE BEST BUTTERMILK PANCAKES

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 FLUFFY BUTTERMILK PANCAKES (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
• Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

MARTH STEWART "BEST OF" BUTTERMILK PANCAKES

Steps:

• 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.
• I drop mine in a 12" skillet pan using a 1/3 cup measuring cup. That fits 3 pancakes at once. It makes about 20 pancakes this size.
• If using fruit, I drop the 3 pancakes and then spread the fruit out on each. Turn when the top is covered with bubbles and is browning nicely.

MAMA'S BEST BUTTERMILK PANCAKES

Steps:

• In medium bowl, stir the dry ingredients with a fork. Make a well in the center, set aside.
• In another bowl, combine egg, milk, and cooking oil.
• Add wet mixture to the dry ingredients. Stir until moistened, the batter will have small lumps.
• Pour 1/4 cup batter onto hot, lightly greased griddle (I cook the pancakes on an electric griddle at 350 degrees). Cook about two minutes per side.

MY BEST BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In medium or large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In small or medium-sized bowl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil and vanilla.
• Pour wet ingredients over dry and whisk just until all is moistened but batter is still slightly lumpy.
• Fold in whole berries.
• Scoop batter onto hot non-stick griddle over medium-low heat and cook until golden brown on both sides, turning once.
• Serve with softened butter and warm maple syrup.
• Makes 10 small pancakes, or about 7 medium using a 1/3 measuring cup for pouring.
• *Don't cook these over too high of heat, they won't get done on the inside. Cook over medium-low.

BEST BUTTERMILK PANCAKES - COOKS ILLUSTRATED

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven.
• Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
• Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering.Or heat an electric skillet to 350 F. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

WORLDS BEST BUTTERMILK PANCAKES

Steps:

• Whisk dry ingredients together. Separately, mix beaten egg, milk and oil. Don't over mix, batter will be lumpy. If you over mix the batter the pancakes will be flat and heavy. So you want your batter to look lumpy. Pour or scoop (An Ice Cream scoop is perfect) the batter onto a hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.