Best 6 Fluffy Buttermilk Pancakes Via Realmomkitchencom Recipes
Indulge your taste buds with our comprehensive guide to crafting the ultimate fluffy buttermilk pancakes, inspired by the renowned culinary haven, realmomkitchen.com. This delectable breakfast staple, with its tender, airy texture and subtle tang, holds a special place in the hearts of pancake enthusiasts worldwide. Embark on a culinary adventure as we unveil the secrets to achieving perfect buttermilk pancakes, promising an exceptional dining experience that will leave you craving more.
Here are our top 6 tried and tested recipes!
FLUFFY BUTTERMILK PANCAKES VIA REALMOMKITCHEN.COM
RealMomKitchen said: "I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody. Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook. Here's the funny thing. I have that cookbook on my shelf with that recipe in it and never tried it. Hello???? What was I thinking????? So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf." (http://realmomkitchen.com/1425/fluffy-buttermilk-pancakes/). I'm posting here so I don't lose the recipe. It worked great with rice milk used in the classic buttermilk substitute of lemon juice and milk!
Provided by O-mama
Categories Breakfast
Time 40m
Yield 10-12 pancakes
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low.
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter.
FLUFFY BUTTERMILK PANCAKES WITH MAPLE-BUTTER SYRUP
I've been perfecting my Pancake recipe over the years and I finally did it! These pancakes are super fluffy and delicious. My family was truly impressed. Makes about 12 - 6"diameter pancakes. I use non-stick spray on my griddle but you can use butter.
Provided by Vilmaris
Categories Breakfast
Time 40m
Yield 12-14 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
- Separate egg yolks from egg whites.
- Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
- Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
- Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
- Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
- Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
- Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
- Flip your pancakes and cook for about another 1-2 minutes.
- SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.
FLUFFY BUTTERMILK PANCAKES
Make and share this Fluffy Buttermilk Pancakes recipe from Food.com.
Provided by JubalHarshaw
Categories Breakfast
Time 25m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat griddle.
- Mix dry ingredients together.
- Separate eggs and save the egg whites.
- Mix wet ingredients with egg yolks.
- Whip egg whites.
- Mix wet ingredients with dry ingredients.
- Fold egg whites into batter.
- Use 1/3 cup measure to ladle batter onto griddle.
- Flip when the edges are dry.
Nutrition Facts : Calories 476, Fat 18.1, SaturatedFat 2.7, Cholesterol 111.9, Sodium 869.2, Carbohydrate 63.2, Fiber 1.6, Sugar 14, Protein 14.5
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
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
EXTREME FLUFFY BUTTERMILK PANCAKES
You could also add in a couple small mashed bananas if desired, if you are using syrup in place of brown sugar then use only pancake syrup not maple syrup and add it in with the wet ingredients, servings are only estimated.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 10m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon.
- In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined.
- Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin).
- Pour about 1/4-cup onto a pre-heated greased griddle of frypan.
- Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).
Nutrition Facts : Calories 191.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 59.5, Sodium 424.2, Carbohydrate 25.7, Fiber 0.7, Sugar 6, Protein 5.8
Tips:
- Use fresh, room-temperature ingredients for the best results.
- Make sure your buttermilk is fresh and active. You can check this by adding a tablespoon to a cup of warm water; if it bubbles, it's still good.
- Don't overmix the batter. Overmixing will make the pancakes tough.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through.
- Flip the pancakes only once. Flipping them too often will make them tough.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Buttermilk pancakes are a delicious and versatile breakfast food that can be enjoyed by people of all ages. They're easy to make and can be customized with a variety of toppings. Whether you like them simple or loaded with toppings, buttermilk pancakes are sure to be a hit.
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