Best Perfect Buttermilk Pancakes Recipes

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PERFECT BUTTERMILK PANCAKES



Perfect Buttermilk Pancakes image

Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Provided by Alison Roman

Categories     breakfast, brunch, pancakes, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Steps:

  • Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

THE PERFECT BUTTERMILK PANCAKES



The Perfect Buttermilk Pancakes image

This is a staple in my house on the weekends. Its a hit with my kids and guests that come over. It can easily be double or tripled. They freeze very well so no batter goes to waste. Warm in microwave and they taste like they were just made. You can even dress it with whipped cream and/or fruit of your choice.

Provided by Mebriella

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup buttermilk
1 cup flour
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon salt

Steps:

  • Blend the buttermilk, eggs, butter, and vanilla until well combined.
  • Slowly add the flour, sugar, baking powder, baking soda, and salt.
  • Continue to blend until the batter is thick and smooth.
  • Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
  • Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
  • Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
  • Spray non-stick spray between cooking new pancakes.
  • Serve hot with butter and maple syrup.

NYT PERFECT BUTTERMILK PANCAKES



NYT Perfect Buttermilk Pancakes image

Categories     Egg     Bread     Breakfast     Fry     Kid-Friendly     Quick & Easy

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.25 teaspoons kosher salt
2.5 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1 tablespoon vegetable, canola or coconut oil

Steps:

  • 1. Heat the oven to 325 degrees
  • 2. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into the buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refigerated for up to one hour.
  • 3. Heat a large nonstick griddle or skillet, preferable cast-iron, over low heat for about 5 minutes. Add 1 tablespoon of oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  • 4. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heat oven until all the batter is cooked and you are ready to serve.

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