Best 2 Better Than Copycat Buttermilk Pancakes Recipes

Indulge in the ultimate breakfast experience with our collection of tantalizing pancake recipes! From the classic Buttermilk Pancakes to the indulgent Nutella Stuffed Pancakes, each recipe offers a unique flavor journey. Dive into the fluffy goodness of our Copycat IHOP Pancakes, or savor the tangy burst of our Lemon Blueberry Pancakes. For a sweet treat, try our delectable Banana Pancakes or treat yourself to the decadent Chocolate Chip Pancakes. Craving something savory? Our hearty Ham and Cheese Pancakes are a satisfying choice. And if you're looking for a healthier option, our Protein Pancakes are packed with nutritious goodness. No matter your preference, our diverse selection of pancake recipes guarantees a delightful start to your day.

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BUTTERMILK PANCAKES II

Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories Breakfast and Brunch Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

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.
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!
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.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

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

Ingredients

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.

Tips:

For light and fluffy pancakes, make sure to sift your flour before measuring it. This will help to aerate the flour and prevent your pancakes from becoming dense.
Do not overmix your batter. Overmixing will result in tough, chewy pancakes.
Allow your batter to rest for at least 5 minutes before cooking. This will help the gluten in the flour to relax, which will also result in lighter, fluffier pancakes.
Use a well-seasoned griddle or frying pan over medium heat. A hot griddle will help to create a crispy exterior and a fluffy interior.
Cook your pancakes in batches. Do not overcrowd the griddle, or your pancakes will not cook evenly.
Serve your pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

Buttermilk pancakes are a classic breakfast food that can be enjoyed by people of all ages. They are easy to make and can be customized to your own liking. With a few simple tips, you can make the best buttermilk pancakes that are even better than the ones you get at your favorite restaurant. So next time you are in the mood for a delicious breakfast, give this recipe a try. You won't be disappointed!