Best Make Ahead Buttermilk Pancakes Recipes
MAKE-AHEAD BUTTERMILK PANCAKES RECIPE - (4.2/5)
Provided by Snowy0wl
Number Of Ingredients 8
Steps:
- Combine all ingredients in your blender and process until smooth. Or you can do as I usually do adding all ingredients to a large pitcher and combining them with my stick blender. It's the cheater's way! The batter needs to be smooth. No one likes pockets of dry flour in a pancake! The consistency of the batter when I make it is about that of ketchup because we like thinner pancakes. If you like a fluffier, loftier pancake, you can add a couple tablespoons of flour to the batter, but make sure it's still pourable! Heat your griddle or frying pan until water sizzles on it and carefully butter or oil the surface. Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving room for it to expand. It can take as little as 1 minute per pancake on medium high but watch your heat. You can flip the cake when the bubbles that show up on the top pop and don't fill back in. The second side will cook much faster than the first side, so do not walk away. At 1/4 cup you make about 32 pancakes about 3-inches big, perfect for toaster! Serve hot! To really ease the morning time crunch, you can also cool these off on a wire rack, stack them separated by waxed paper, and seal in a bag in the freezer for up to a month. To reheat, remove desired number of flapjacks from the freezer to a plate and microwave for about 30 seconds to 1 minute, depending on strength of microwave.
MAKE AHEAD BUTTERMILK PANCAKES
Make the batter for these buttermilk pancakes the night before. The batter actually improves with age. I like to make these in a pitcher for easy pouring and refrigerate, covered with plastic wrap. The next morning, just give a quick stir and pour onto the hot griddle. You can sleep late and still look like a breakfast goddess! (Photo credit: Wikipedia)
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Beat eggs, add flour, baking powder, soda, salt and sugar. Mix well. Add buttermilk and melted butter. Mix again. At this point batter can be refrigerated for later use, flavor improves with age. Lightly oil griddle and get it hot. Test heat with a dot of batter. When griddle is hot, ladle on batter, spreading thin. Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry. Flip and cook other side til light brown. Serve with butter or syrup as desired.I like to brush the pancakes with additional melted butter as they come off the griddle, but this is optional.
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