Basic Buttermilk Pancakes Recipes

MOM'S BUTTERMILK PANCAKES

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.

THE BEST BUTTERMILK PANCAKES

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.

BUTTERMILK PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

BASIC BUTTERMILK PANCAKES

Steps:

• In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
• In another bowl, whisk the buttermilk, egg, and melted butter together; blend well.
• Pour the liquid ingredients over the dry ingredients; mix with a whisk, stopping when everything is just combined (don't worry if batter is a bit lumpy).
• The batter will bubble and become spongy almost immediately.
• Lightly butter or oil your griddle or skillet; preheat to medium (if using an electric griddle, heat to 350°).
• Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
• When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
• Serve immediately with topping of choice.

BUTTERMILK PANCAKES II

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.

BASIC BUTTERMILK PANCAKES

Steps:

• In a large bowl, mix together all dry ingredients.
• In a separate bowl, mix together the wet ingredients, including the vegetable oil.
• Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
• Stir with a spoon or whisk just until it is combined. There should be lumps and the batter will be fairly thick.
• At this point you can let the batter rest for up to 60 minutes, or cover and refrigerate it overnight.
• For large pancakes use 1/4 cup of batter, or use about 1/8 cup for little pancakes. Cook until the top is bubbling and first side is brown, then flip. Don't mash them with the spatula after you flip them, or they will be flattened instead of fluffy. When they are cooked through, the top will be a little bouncy if you poke it with your fingers.

BASIC BUTTERMILK PANCAKES

Steps:

• Place the pancake mix in a medium-sized bowl.
• Measure the 1 1/3 cups buttermilk into a 2-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla.
• Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
• Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
• Cook the pancakes for 3-4 minutes on the first side, or until golden on the bottom. (don't flip them too soon - the trick is to do so only once, which keeps them light and tender.) The second side will go a little faster, 2-3 minutes will usually do it, depending on the heat.
• Serve right away with your chosen toppings.
• Variations:.
• Light Whole-Grain Pancakes - Right after you've poured the batter onto the hot griddle, sprinkle onto each pancake up to 2 tbsp cooked grains (any kind). Use a dinner knife to gently spread the batter over the grains, and proceed with step 5.
• Toasted Oat-coated Pancakes - For each pancake, you'll need 2 tbsp rolled oats. After you spray the griddle with non-stick spray (or coat with a little melted butter) in step 4, sprinkle pancake-sized circles of oats - 1 tbsp apiece - onto the hot griddle. Pour the batter directly over the oat circles, then sprinkle another tbsp of rolled oats on top of each pancake so they'll be on the bottom when you flip them over. Proceed with step 5.
• Gingerbread Pancakes - Add to the dry ingredients: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice, 2/3 cup minced crystallized ginger. Proceed with step 2.
• Apple or Banana Pancakes - Right after you've poured the batter onto the hot griddle, add to each pancake 4-5 thin slices peeled apple or banana. Use a dinner knife to gently spread the batter over the fruit so it won't be too "tall" and proceed with step 5. Banana Pancakes are particularly delicious with a syrup made of a reduction of orange juice concentrate, sugar to taste, and cinnamon. This is my husband's favorite!
• Blueberry, Raspberry, or Strawberry Pancakes - Use the smallest berries you can find. (Strawberries should be sliced.) If you're using frozen berries, defrost them first. Right after you've poured the batter onto the hot griddle, add to each pancake 1-2 tbsp berries. Use a dinner knife to gently spread the batter over the berries so they won't be too "tall," and proceed with step 5.