Breakfast - Easy Fluffy Buttermilk Pancakes From Scratch recipes

Author: Chester Simmons

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup These buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. If you do not have access to buttermilk, don’t worry, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and acid like white vinegar or lemon juice).

Buttermilk Pancakes Recipe by Tasty
Easy Fluffy Buttermilk Pancakes From Scratch
The Best Buttermilk Pancakes
My Favorite Buttermilk Pancakes
How to make pancakes with buttermilk?
How to make homemade pancakes from scratch?
What is the recipe for a pancake mix?
How do you make buttermilk batter?

Buttermilk Pancakes Recipe by Tasty

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup
Provided by: Betsy Carter
Yields: 4 servings
Number of ingredients: 10

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
2 eggs
3 tablespoons unsalted butter, melted
½ teaspoon unsalted butter, plus more to serve
maple syrup, to serve

Nutrition:

How to cook:

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!

Notes: The Best Buttermilk Pancakes Recipe, Directions Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and Heat …

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easy fluffy buttermilk pancakes from scratch fluffy buttermilk pancakes from scratch buttermilk pancakes recipe by tasty

Easy Fluffy Buttermilk Pancakes From Scratch

These buttermilk pancakes are fluffy, buttery, and have the most tender texture in the middle. Buttermilk adds a lovely tangy flavor to the pancakes. If you do not have access to buttermilk, don’t worry, we have provided a note below sharing how to make buttermilk at home (all you need is dairy or non-dairy milk and acid like white vinegar or lemon juice). Buttermilk tends to vary in how thick it is so we provide a recommended range of how much buttermilk to add to the batter. You might find that you need all or more buttermilk to achieve the right batter consistency. A visual cue is shared in the recipe below so you can get it just right.
Provided by: Adam and Joanne Gallagher
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 10 items
Cuisine: American
Number of ingredients: 9

Ingredients:

3 tablespoons unsalted butter, plus more for skillet
1 1/2 cups (195 grams) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1 1/4 to 1 1/2 cups (295 ml to 354 ml) buttermilk, see notes for substitute
2 large eggs
1/2 teaspoon vanilla extract, optional

Nutrition:

How to cook:

Melt three tablespoons of butter, and then set aside.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and the salt together until well blended.
In a medium bowl, whisk 1 1/4 cups of the buttermilk and eggs together.
Make a well in the middle of the flour mixture, and then pour in the buttermilk and egg mixture. Stir a few times, and then add the melted butter. Use a whisk or fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add additional buttermilk.
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 5-inch circle.
When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
For larger batches of pancakes, before cooking the pancakes, heat the oven to 250 degrees Fahrenheit and place a baking sheet lined with parchment paper or a silicone baking mat inside. As the pancakes cook, carefully place them onto the baking sheet in the oven to keep warm.
Buttermilk pancakes freeze well. Place the cooked pancakes onto a parchment lined baking sheet and slide into the freezer. Freeze until frozen, about 1 hour. When the pancakes are frozen, transfer them to a freezer-safe bag or container and freeze up to 2 months. Reheat in the oven or toaster.

Notes: Classic Buttermilk Pancakes, Directions. Heat a large nonstick griddle to 325˚F. In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, …

The Best Buttermilk Pancakes

The ultimate buttermilk pancakes! They're soft and fluffy, buttery, moist and tender and just perfectly flavorful. This is homestyle comfort food everyone will love any day of the year, and any time of day!
Provided by: Jaclyn
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 13 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

2 cups all-purpose flour*
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs
2 1/2 cups buttermilk
4 Tbsp unsalted butter, (diced into 1 Tbsp pieces and melted)
Vegetable oil or butter for griddle
Maple syrup, (for serving)

Nutrition:

How to cook:

If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes).
If using an electric griddle to cook pancakes preheat it to 375 degrees.
If using non-stick skillets you'll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that's fine).
Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don't over-mix or pancakes won't be fluffy).
Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle.
Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.

Notes: Perfect Buttermilk Pancakes, Whisk to combine. In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add …

My Favorite Buttermilk Pancakes

My favorite recipe for fluffy homemade buttermilk pancakes!
Provided by: Ashley Manila
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

2 and 1/2 cups all-purpose flour (300 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
2 cups buttermilk (454 grams)
2 teaspoons pure vanilla extract
Maple syrup and butter, for serving

How to cook:

In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine.
In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
Serve pancakes warm, with syrup. See notes for freezing options.

Notes: Perfect Buttermilk Pancakes Recipe, Ingredients 2 cups all-purpose flour 3 tablespoons sugar 1½ teaspoons baking powder 1½ teaspoons baking soda 1¼ teaspoons kosher salt 2½ cups buttermilk 2 large eggs 3 tablespoons …