Best 5 The Best No Kidding Buttermilk Pancakes Recipes
Indulge in a delightful culinary journey with our collection of buttermilk pancake recipes, a timeless breakfast classic enjoyed by people of all ages. These mouthwatering pancakes are characterized by their fluffy texture, golden-brown exterior, and tangy flavor, thanks to the buttermilk's magical touch.
This comprehensive article offers a diverse range of buttermilk pancake recipes, catering to various dietary preferences and taste buds. Whether you prefer classic buttermilk pancakes, gluten-free options, or vegan alternatives, we have something for everyone. Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve perfect pancakes.
Discover the secret to creating light and airy pancakes with our classic buttermilk pancake recipe. This fundamental recipe serves as the foundation for all other variations, providing a solid base to explore your culinary creativity.
For those with gluten sensitivities, our gluten-free buttermilk pancake recipe offers a delicious solution without compromising on taste or texture. Using alternative flours like almond flour, oat flour, or a gluten-free flour blend, these pancakes are just as fluffy and flavorful as their traditional counterparts.
Vegans and those seeking dairy-free options will delight in our vegan buttermilk pancake recipe. This innovative recipe uses plant-based ingredients like almond milk, flaxseed meal, and apple cider vinegar to create a luscious and satisfying pancake batter.
For a fun twist, try our blueberry buttermilk pancake recipe, which bursts with the sweetness of fresh blueberries. Fold these juicy berries into the pancake batter for a vibrant and flavorful breakfast treat.
If you're craving something savory, our bacon and cheddar buttermilk pancake recipe is sure to satisfy. Loaded with crispy bacon and gooey cheddar cheese, these pancakes offer a hearty and savory alternative to traditional sweet pancakes.
Finally, for a decadent dessert option, our buttermilk pancake cereal recipe is a must-try. Transform your leftover pancakes into a sweet and crunchy cereal, topped with fresh fruit, syrup, and whipped cream.
No matter your dietary preferences or flavor desires, our collection of buttermilk pancake recipes promises a delightful culinary experience. From classic to innovative, gluten-free to vegan, savory to sweet, these recipes will elevate your breakfast or brunch game to new heights.
PERFECT BUTTERMILK PANCAKES
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
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
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.
THE BEST (NO KIDDING) BUTTERMILK PANCAKES
I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing--you must use real maple syrup and you must warm it before serving it with the pancakes.
Provided by Chef Kate
Categories Breakfast
Time 40m
Yield 20 pancakes
Number Of Ingredients 8
Steps:
- Beat the yolks until pale and smooth.
- Beat in the buttermilk and then the baking soda and mix well.
- Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
- Add in the melted butter and mix well.
- Beat the egg whites in another bowl until stiff.
- Fold into the batter until no bits of white are visible.
- Let batter stand about 20 minutes before making pancakes.
- Make sure your griddle is really hot (the old water droplet test).
- Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
- Serve with warm maple syrup and sweet butter.
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
THE PERFECT BUTTERMILK PANCAKES
This is a staple in my house on the weekends. Its a hit with my kids and guests that come over. It can easily be double or tripled. They freeze very well so no batter goes to waste. Warm in microwave and they taste like they were just made. You can even dress it with whipped cream and/or fruit of your choice.
Provided by Mebriella
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend the buttermilk, eggs, butter, and vanilla until well combined.
- Slowly add the flour, sugar, baking powder, baking soda, and salt.
- Continue to blend until the batter is thick and smooth.
- Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
- Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
- Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
- Spray non-stick spray between cooking new pancakes.
- Serve hot with butter and maple syrup.
Tips:
- Buttermilk is the key: Buttermilk gives pancakes a tender and fluffy texture, and it also helps to brown them nicely. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Just mix the ingredients until they are combined, and then stop.
- Use a hot griddle: A hot griddle is essential for getting evenly cooked pancakes. Preheat your griddle or frying pan over medium heat before you start cooking.
- Butter or oil: You can use butter or oil to grease your griddle. If you're using butter, make sure it's melted. If you're using oil, use a high-heat oil like canola or vegetable oil.
- Pour the batter in small circles: Use about 1/4 cup of batter for each pancake. Pour the batter in a small circle onto the hot griddle. Don't spread the batter out, as this will make the pancakes thin and crispy.
- Cook the pancakes until they are golden brown: Cook the pancakes for 2-3 minutes per side, or until they are golden brown. Flip the pancakes once, when bubbles form around the edges and the bottoms are golden brown.
- Serve the pancakes immediately: Pancakes are best served immediately, while they are still hot and fluffy. You can serve them with butter, syrup, fruit, or your favorite toppings.
Conclusion:
These no-kidding buttermilk pancakes are the perfect way to start your day. They are light, fluffy, and flavorful, and they are sure to please everyone at the table. Follow these tips for making perfect pancakes every time.
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