Best Best Ever Buttermilk Pancakes Recipes

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