Best 6 Moms Buttermilk Pancakes Recipes
Indulge in a nostalgic journey, where the aroma of freshly cooked buttermilk pancakes fills the air, transporting you back to simpler times. This culinary classic, often associated with family gatherings and cozy mornings, has become a beloved staple in many households. With this article, we embark on a quest to discover the secrets behind creating the ultimate buttermilk pancakes that evoke memories and satisfy cravings like no other. We'll delve into the techniques, ingredient choices, and tips that will guide you towards achieving perfect fluffy pancakes, each bite infused with a delightful tang and a hint of sweetness. So let's gather in the kitchen, ignite the stove, and prepare to create a culinary masterpiece that celebrates the essence of "mom's buttermilk pancakes."
Let's cook with our recipes!
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
BUTTERMILK PANCAKES
You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. -Betty Abrey, Imperial, Saskatchewan
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 913mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.
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
MAMA'S BEST BUTTERMILK PANCAKES
This is from my late mother's recipe collection. She made this every Saturday morning for breakfast, and sometimes during the week, too. The pancakes melt in your mouth, and I've added a lower fat spin to the recipe by using fat-free buttermilk. Try them, you won't be disappointed!
Provided by Layla Noel
Categories Breakfast
Time 20m
Yield 8 pancakes, 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, stir the dry ingredients with a fork. Make a well in the center, set aside.
- In another bowl, combine egg, milk, and cooking oil.
- Add wet mixture to the dry ingredients. Stir until moistened, the batter will have small lumps.
- Pour 1/4 cup batter onto hot, lightly greased griddle (I cook the pancakes on an electric griddle at 350 degrees). Cook about two minutes per side.
MOM'S BUTTERMILK PANCAKES
Steps:
- Use a glass bowl only, crack eggs, use a whisk and whisk them well! Add the sugar, salt, baking soda, baking powder, vanilla, and buttermilk. Whisk well!
- Melt Crisco shortening and have ready. Add 1 cup of flour at a time and whisk in, so the flour gets mixed in well. Finally add melted Crisco and whisk in.
- Have your pan warmed on range, not blistering hot but good and warmed, Put some Crisco on a folded paper towel and wipe over pan area. Spoon pancake batter onto pan. Cook 1 to 2 minutes; turn and cook until golden brown. MMMMMMMMmmmmmmmmmm
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S FLUFFY PANCAKES
Make and share this Mom's Fluffy Pancakes recipe from Food.com.
Provided by Martina
Categories Breakfast
Time 40m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- Measure flour into mixing bowl.
- Add sugar, baking powder and salt.
- Stir well to blend.
- Combine beaten egg yolks, milk and butter in separate bowl.
- Add to blended dry ingredients.
- Beat with whisk until smooth.
- Fold in egg whites.
- Preheat no-stick pan to 350-375°F.
- Drop by 1/4 cupfuls.
- Cook until puffy and bubbly.
- Turn before bubbles break and cook other side.
- Serve with butter and real maple syrup.
Tips:
- Use fresh buttermilk. Fresh buttermilk will give your pancakes a light and fluffy texture. You can either make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes, or you can purchase buttermilk at the store.
- 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 allow the gluten in the flour to relax, which will make your pancakes more tender.
- Cook the pancakes over medium heat. If you cook the pancakes over too high heat, they will burn on the outside before they are cooked through on the inside. Conversely, if you cook the pancakes over too low heat, they will be dry and crumbly.
- Flip the pancakes only once. Flipping the pancakes too often will make them tough. Flip the pancakes only once, when the edges are dry and bubbles are forming on the surface.
- Serve the pancakes immediately. Pancakes are best served hot off the griddle. You can top them with butter, syrup, fruit, or whipped cream.
Conclusion:
Buttermilk pancakes are a delicious and easy-to-make breakfast food. By following these tips, you can make perfect buttermilk pancakes every time. So next time you're in the mood for pancakes, give this recipe a try. You won't be disappointed!
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