Best 2 Test Kitchens Favorite Buttermilk Pancakes Recipes

Indulge in a delightful culinary journey with our collection of buttermilk pancake recipes, crafted with love and perfected by our expert test kitchen. From classic to creative, fluffy to crispy, discover the perfect pancake to tantalize your taste buds. These recipes cater to various dietary preferences, ensuring everyone can relish the joy of pancakes. Dive into our curated selection, ranging from traditional buttermilk pancakes to gluten-free, vegan, and even protein-packed options. Each recipe is carefully crafted with detailed instructions, ensuring success in your kitchen. Let the aroma of freshly made pancakes fill your home as you create a memorable breakfast or brunch experience for your loved ones.

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

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

Ingredients

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.

TEST KITCHEN'S FAVORITE BUTTERMILK PANCAKES

Test Kitchen's Favorite Buttermilk Pancakes image

Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 45m

Number Of Ingredients 11

Ingredients

2 cups unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk, room temperature
1 1/2 teaspoons fresh lemon juice (from 1 lemon)
2 large eggs
2 tablespoons unsalted butter, melted and cooled, plus softened butter for serving
1 teaspoon safflower oil
Pure maple syrup, warmed, for serving

Steps:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.

Tips:

For the fluffiest pancakes, make sure to let the batter rest for at least 5 minutes before cooking.
Don't overmix the batter. Overmixing will make the pancakes tough.
Use a hot, greased griddle or frying pan to cook the pancakes. This will help them cook evenly and prevent them from sticking.
Cook the pancakes over medium heat. This will help them cook through without burning.
Flip the pancakes only once. Flipping them too often will make them tough.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These buttermilk pancakes are a delicious and easy-to-make breakfast treat. With just a few simple ingredients, you can have a stack of fluffy, golden-brown pancakes that the whole family will love. So next time you're looking for a quick and satisfying breakfast, give these buttermilk pancakes a try. You won't be disappointed!