Indulge in the delightful aroma of classic buttermilk pancakes, a timeless breakfast staple that combines simplicity with irresistible flavor. These pancakes are a symphony of fluffy interiors and crispy edges, each bite offering a burst of buttermilk tanginess. The article presents two variations of this beloved recipe: a classic buttermilk pancake recipe for those who cherish tradition and a vegan buttermilk pancake recipe for those with dietary preferences or allergies. Both recipes promise a delightful culinary experience, guaranteeing perfect pancakes every time.
Let's cook with our recipes!
CLASSIC BUTTERMILK PANCAKES
These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
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
Number Of Ingredients 8
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.
Tips:
- Use fresh buttermilk. Fresh buttermilk will give your pancakes a light and fluffy texture. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined and there are no more lumps.
- Use a hot griddle. A hot griddle will help your pancakes cook evenly. Preheat your griddle or frying pan over medium heat before you start cooking.
- Cook the pancakes in batches. Don't overcrowd the griddle. Cook the pancakes in batches so that they have enough room to spread out and cook evenly.
- Flip the pancakes when bubbles form around the edges. When you see bubbles forming around the edges of the pancakes, it's time to flip them. Use a spatula to carefully flip the pancakes so that they don't break.
- Serve the pancakes immediately. Pancakes are best served hot off the griddle. Serve them with your favorite toppings, such as 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 satisfying breakfast, give this recipe a try.
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