Best 7 Mamas Best Buttermilk Pancakes Recipes

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Indulge in a delightful breakfast experience with Mama's Best Buttermilk Pancakes, a culinary symphony that combines the classic flavors of buttermilk with the comforting warmth of fluffy pancakes. These pancakes are not just any ordinary breakfast item; they are a journey into culinary excellence, promising a perfect balance of crispy edges and tender, melt-in-your-mouth centers.

**Accompanying Recipes:**

1. **Buttermilk Pancakes from Scratch:** This recipe takes you back to the basics, guiding you through the process of making buttermilk pancakes from scratch. With simple ingredients and step-by-step instructions, you'll create pancakes that are light, airy, and bursting with buttermilk flavor.

2. **Easy Buttermilk Pancakes:** Craving delicious pancakes but short on time? This recipe is your savior. Using a pre-made pancake mix as the base, it simplifies the process while still delivering fluffy, golden-brown pancakes that will satisfy your craving.

3. **Buttermilk Pancakes with Variations:** This recipe is a playground for pancake enthusiasts. It provides a base recipe along with a variety of mix-in suggestions, allowing you to customize your pancakes to suit your taste preferences. From sweet additions like blueberries and chocolate chips to savory options like bacon and cheese, the possibilities are endless.

4. **Buttermilk Pancake Mix in a Jar:** Experience the convenience of homemade pancake mix with this recipe. Learn how to create a versatile pancake mix that you can store in a jar and use whenever the pancake craving strikes. It's a perfect gift for fellow pancake lovers too!

Here are our top 7 tried and tested recipes!

THE BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 10

3 cups all-purpose flour (see Cook's Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

Steps:

  • Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  • Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

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 BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

The best and only Buttermilk Pancake recipe that you will need! Perfectly fluffy every single time!

Provided by Alyssa Rivers

Categories     Breakfast     Main Course

Time 15m

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs (lightly beaten)
3 cups buttermilk
4 tablespoons unsalted butter (melted)

Steps:

  • Preheat the griddle to 375 degrees. In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar together. Add the eggs, buttermilk and melted butter. Mix until incorporated but leave small lumps in the batter.
  • Spray the griddle with non stick cooking spray. Add about 1/2 cup of the batter to the hot griddle. Once the edges start to harden and small bubbles form, about 2 minutes, flip to the other side. Cook until golden at the bottom.
  • Repeat with the remaining batter. Serve with buttermilk syrup or fresh fruit. Makes about 9 pancakes.

Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 353 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

MOM'S BUTTERMILK PANCAKES



Mom's Buttermilk Pancakes image

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Provided by Cinnken

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Steps:

  • Preheat and lightly grease a large skillet or electric griddle.
  • Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
  • Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g

BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP



Buttermilk Pecan Pancakes with Mamma Callie's Syrup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 cups unbleached all-purpose flour
3 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled, plus more for frying
Vegetable oil, for frying
Chopped pecans, to distribute over pancakes
Mamma Callies Syrup, for serving, recipe follows
3/4 cup water
1 cup light brown sugar
Small pinch salt

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
  • Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
  • Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
  • Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
  • Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
  • Arrange the pancakes on individual plates and serve with the syrup.
  • Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

BEST BUTTERMILK PANCAKES



Best Buttermilk Pancakes image

The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes nine 6-inch pancakes

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

Steps:

  • Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • 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. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
  • Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  • Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

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

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

Tips:

  • Fresh Ingredients: Always use fresh buttermilk, eggs, and baking powder for the best results.
  • Proper Mixing: Do not overmix the batter. Overmixing can result in tough pancakes.
  • Hot Griddle: Make sure the griddle or pan is hot before pouring the batter. This will help create crispy edges.
  • Flip Once: Only flip the pancakes once. Flipping them too often can make them dry and tough.
  • Serve Immediately: Pancakes are best served immediately after cooking. They can be kept warm in a low oven until ready to serve.

Conclusion:

These buttermilk pancakes are a delicious and easy-to-make breakfast treat. With simple ingredients and a few simple steps, you can enjoy fluffy and golden pancakes that are perfect for any occasion. Whether you like them plain, with butter and syrup, or topped with your favorite fruit, these pancakes are sure to be a hit. So next time you're looking for a quick and tasty breakfast, give this recipe a try!

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