Sallys Baking Addiction Buttermilk Pancakes Recipes
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.
STRAWBERRY BUTTERMILK PANCAKES WITH HONEY BUTTER
Fluffy buttermilk pancakes loaded with vanilla flavor and juicy strawberries. Top with homemade honey butter for the ultimate weekend indulgence!
Provided by Sally
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You don't want it piping hot.
- In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
- In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
- Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
- Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)
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