Best Classic Buttermilk Pancakes Recipes

Classic Buttermilk Pancakes image

Provided by Martha Stewart

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons sugar
2 large eggs, separated, whites beaten to soft peaks
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Steps:

Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.
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. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.
Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 1/2 minutes.
Place on plate in preheated oven until ready to serve.

Classic buttermilk pancakes image

Number Of Ingredients 8

3 tablespoons unsalted butter
2 cups all-purpose flour
1/2 cup granulated sugar
2 ½ teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons kosher salt
2 cups buttermilk
2 large eggs

Steps:

Melt the butter in the microwave and set aside to cool a bit.
In a large bowl whisk the flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk the buttermilk and eggs.
Slowly whisk the wet ingredients into the dry ingredients just until flour evenly moist.
Add the cooled melted butter and mix just to incorporate - do not overmix.
Let batter rest for 15 minutes.
Heat griddle to medium high heat until a drop of water dances on the surface before evaporating. Add 2 tsp butter, let melt and then spoon the batter in quarter cupfuls.
Cook until pancakes are golden brown on the bottom and bubbles form but do not burst on top, about two minutes.
Flip and cook until the other side is golden brown and the surface feels spongy when lightly pressed, 1 - 2 minutes.