Best 6 Best Buttermilk Griddle Cakes Recipes

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Indulge in a delectable breakfast experience with our collection of buttermilk griddle cakes recipes, offering a range of flavors and textures to tantalize your taste buds. From classic buttermilk pancakes to fluffy blueberry pancakes, hearty buckwheat pancakes, and protein-packed almond flour pancakes, our recipes cater to various dietary preferences and ensure a satisfying start to your day. Each recipe is carefully crafted with detailed instructions, making it easy for home cooks of all skill levels to achieve perfect griddle cakes every time. Whether you prefer a traditional buttermilk pancake recipe or are looking for a gluten-free or vegan alternative, our recipes have got you covered. So, gather your ingredients, heat up your griddle, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEST BUTTERMILK GRIDDLE CAKES RECIPE - (4.7/5)



Best Buttermilk Griddle Cakes Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 9

3 eggs, separated
1/4 cup sugar
2 cups buttermilk
6 tablespoons unsalted butter, melted, cooled
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Additional melted butter or oil for cooking griddle cakes

Steps:

  • 1. Whisk egg yolks and sugar in medium bowl until smooth. Whisk in buttermilk and 6 tablespoons butter until blended. 2. Whisk flour, baking powder, baking soda and salt in large bowl until blended. Make well in center of flour mixture; pour in buttermilk mixture. Whisk until batter is almost smooth (some lumps will remain). 3. Beat egg whites in small bowl at medium speed 1 to 1 1/2 minutes or until soft peaks form. Stir one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites. 4. Heat griddle or nonstick skillet over medium heat until hot; lightly brush with melted butter. When butter stops sizzling, pour 1/4 cup batter per cake onto griddle, gently spreading to 4-inch diameter. Cook 1 1/2 to 2 minutes or until bubbles form and pop on surface and bottom is golden brown. Turn and cook 1 minute or until golden brown on both sides, adjusting heat if necessary. Repeat with remaining batter. 5. Keep griddle cakes warm on baking sheet in 200°F. oven until all cakes have been made. 20 (4-inch) griddle cakes PER GRIDDLE CAKE: 125 calories, 5 g total fat (3 g saturated fat), 3.5 g protein, 16 g carbohydrate, 45 mg cholesterol, 195 mg sodium, .5 g fiber VARIATION Spiced Buttermilk Griddle Cakes Whisk 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1/2 teaspoon ground nutmeg into flour mixture in Step 2. Follow remainder of recipe as written. (You may substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg for the cardamom, if desired.)

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.

BUTTERMILK GRIDDLE CAKES



Buttermilk Griddle Cakes image

These are lighter and fluffier than regular pancakes. I've tried other pancake recipes, but this has been a favorite in our home for years!

Provided by truebrit

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 large egg
1 cup buttermilk or 1 cup soured milk
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
2 ounces margarine or 2 ounces oil, melted

Steps:

  • In a bowl, beat egg and buttermilk together.
  • Sift dry ingredients and stir them into the egg mixture.
  • Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
  • Heat a heavy griddle or frying pan and lightly grease.
  • Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
  • Turn and cook on other side.

Nutrition Facts : Calories 1275.9, Fat 54.4, SaturatedFat 12.7, Cholesterol 195.8, Sodium 2392, Carbohydrate 159.9, Fiber 5.1, Sugar 16.6, Protein 34.3

JOHNNY GRIDDLE CAKES



Johnny Griddle Cakes image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
3/4 cup whole milk
2 teaspoons clover honey
2 large eggs, separated
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying

Steps:

  • Preheat the oven to 300 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
  • Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
  • Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

BLACKBERRY FARM GRIDDLE CAKES



Blackberry Farm Griddle Cakes image

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Cornmeal     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3 cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
Vegetable oil (for skillet)
Ingredient info: Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Steps:

  • Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
  • Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
  • Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

BUTTERMILK PECAN GRIDDLE CAKES



Buttermilk Pecan Griddle Cakes image

My friend made these for me on a lazy Sunday morning after a late Saturday night. I was surprised to learn there was Cream of Wheat in the batter! But boy, were they yummy ... of course, that may be because I wasn't the one cooking :)

Provided by Pinay0618

Categories     Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 8

1 cup flour
1/2 cup cream of wheat, Regular
1/2 cup chopped pecans, toasted
2 tablespoons sugar
1 teaspoon baking soda
1 1/2 cups buttermilk
1/4 cup oil
2 large eggs, separated

Steps:

  • Mix flour, cereal, pecans, sugar and baking soda in large bowl until well blended; set aside.
  • Mix buttermilk, oil and egg yolks in separate bowl with wire whisk until well blended. Add to flour mixture; mix well.
  • Place egg whites in small bowl of electric mixer fitted with wire whip attachment; beat until stiff peaks form. Fold into batter.
  • Pour batter onto hot griddle, using #20 scoop. Cook 2 minutes or until bubbles form on top. Turn to brown other side.
  • TIP:
  • Batter can be stored in tightly covered container in refrigerator up to 4 hours.

Nutrition Facts : Calories 168.8, Fat 9.1, SaturatedFat 1.4, Cholesterol 36.5, Sodium 149.4, Carbohydrate 17.7, Fiber 1, Sugar 3.9, Protein 4.3

Tips:

  • Use fresh buttermilk. Fresh buttermilk will give your pancakes a light and fluffy texture. If you don't have any fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough. Just mix until the ingredients are combined.
  • Let the batter rest for 5 minutes before cooking. This will allow the gluten in the flour to relax, which will also help to make your pancakes light and fluffy.
  • Cook the pancakes over medium heat. If you cook the pancakes over too high heat, they will burn on the outside before they are cooked through on the inside.
  • Flip the pancakes only once. Flipping the pancakes too often will make them tough.
  • Serve the pancakes immediately with your favorite toppings. Buttermilk pancakes are delicious with butter, syrup, fruit, or whipped cream.

Conclusion:

Buttermilk pancakes are a classic breakfast food that is easy to make and loved by people of all ages. By following these tips, you can make perfect buttermilk pancakes every time. So next time you're looking for a delicious and easy breakfast, give buttermilk pancakes a try!

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