Best 2 Classic Buttermilk Pancakes Recipes
Buttermilk pancakes have been a breakfast staple for generations, offering a delicious and comforting start to the day. With their tender, fluffy interiors and slightly tangy flavor, these classic pancakes are a family favorite that can be enjoyed by people of all ages. Whether you prefer them simple with just butter and syrup, or topped with fresh fruit, whipped cream, or chocolate chips, buttermilk pancakes are a versatile dish that can be customized to suit your taste. The key to making the perfect buttermilk pancakes is in the batter, which should be light and airy with just the right amount of buttermilk to give it a subtly tangy flavor. Once you have mastered the batter, cooking the pancakes is a breeze, and you'll be able to whip up a stack of these delicious treats in no time.
Let's cook with our recipes!
CLASSIC BUTTERMILK PANCAKES
These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
Steps:
- Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.
- Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 1/2 minutes.
- Place on plate in preheated oven until ready to serve.
CLASSIC BUTTERMILK PANCAKES
Number Of Ingredients 8
Steps:
- Melt the butter in the microwave and set aside to cool a bit.
- In a large bowl whisk the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk the buttermilk and eggs.
- Slowly whisk the wet ingredients into the dry ingredients just until flour evenly moist.
- Add the cooled melted butter and mix just to incorporate - do not overmix.
- Let batter rest for 15 minutes.
- Heat griddle to medium high heat until a drop of water dances on the surface before evaporating. Add 2 tsp butter, let melt and then spoon the batter in quarter cupfuls.
- Cook until pancakes are golden brown on the bottom and bubbles form but do not burst on top, about two minutes.
- Flip and cook until the other side is golden brown and the surface feels spongy when lightly pressed, 1 - 2 minutes.
Tips:
- Use fresh buttermilk. Fresh buttermilk will give your pancakes a light and fluffy texture. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
- Let the batter rest for a few minutes before cooking. This will help the gluten in the flour to relax, which will make your pancakes more tender.
- Cook the pancakes over medium heat. Cooking the pancakes over too high heat will make them burn on the outside before they are cooked through on the inside.
- Flip the pancakes only once. Flipping the pancakes too often will make them tough.
- Serve the pancakes immediately with your favorite toppings. Pancakes are best served hot off the griddle with butter, syrup, fruit, or whipped cream.
Conclusion:
Buttermilk pancakes are a classic breakfast food that is easy to make and loved by people of all ages. By following the tips in this article, you can make perfect buttermilk pancakes that are light, fluffy, and delicious. So next time you're in the mood for a hearty breakfast, give this recipe a try!
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