Best 4 Simply The Best Buttermilk Pancakes Recipes
Indulge in a delightful culinary journey with our Simply the Best Buttermilk Pancakes recipe. Crafted with love and perfected over time, these pancakes are a symphony of flavors and textures that will tantalize your taste buds. Buttermilk, the secret ingredient, lends a delicate tang and richness that elevates these pancakes to a new level of deliciousness. Perfectly balanced with a hint of sweetness, these pancakes are fluffy on the inside and crispy on the outside, offering a satisfying bite in every forkful.
Accompanying the classic buttermilk pancake recipe are two irresistible variations that cater to diverse preferences. For those seeking a touch of indulgence, the Blueberry Buttermilk Pancakes burst with the juicy sweetness of plump blueberries, creating a delightful burst of flavor in every bite. On the other hand, the Chocolate Chip Buttermilk Pancakes are a chocoholic's dream, featuring an abundance of rich chocolate chips that melt in your mouth, creating a decadent treat that will satisfy your sweet cravings.
Whether you prefer the classic buttermilk pancakes, the blueberry-studded delight, or the chocolate chip indulgence, this recipe collection has something for everyone. Each variation is meticulously explained with clear instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. So gather your ingredients, fire up the griddle, and embark on a delightful pancake-making adventure that will leave your taste buds dancing with joy.
THE BEST BUTTERMILK PANCAKES
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
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.
SIMPLY THE BEST BUTTERMILK PANCAKES
Batter does not store well and if it sits, it will make thin pancakes instead of the beautiful thick puffs that come out when the batter is fresh. This makes a big batch. Freeze uneaten pancakes.
Provided by gailanng
Categories Breakfast
Time 40m
Yield 12-15 pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking soda, baking powder and salt; stir well. In a separate bowl, stir together buttermilk, milk and melted butter until well combined. Add the eggs to the liquid mixture and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir just until incorporated. Do not over stir.
- 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 or ladel the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
THE BEST FLUFFIEST BUTTERMILK PANCAKES ON THE PLANET!
And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 10m
Yield 15 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
- In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
- Let the mixture sit for 5 minutes at room temperature.
- After 5 minutes whisk or mix again.
- Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.
Nutrition Facts : Calories 140.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 40.1, Sodium 367.1, Carbohydrate 17, Fiber 0.5, Sugar 4.2, Protein 3.7
BUTTERMILK PANCAKES II
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
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:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your pancakes.
- Make sure your buttermilk is fresh. Buttermilk that is too old will not react properly with the baking soda and baking powder, and your pancakes will not be as fluffy.
- Don't overmix the batter. Overmixing will make your pancakes tough.
- Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, which will make your pancakes more tender.
- Cook your pancakes over medium heat. If the heat is too high, your pancakes will burn on the outside before they are cooked through on the inside.
- Serve your pancakes immediately with your favorite toppings. Pancakes are best when they are hot and fresh.
Conclusion:
Buttermilk pancakes are a classic breakfast food that is loved by people of all ages. They are easy to make and can be customized to your liking. With a few simple tips, you can make the best buttermilk pancakes that you have ever tasted. So next time you are looking for a delicious and satisfying breakfast, give this recipe a try.
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