Best 4 Test Kitchens Favorite Buttermilk Pancakes Recipes
Buttermilk pancakes have been a beloved breakfast staple for generations, and the Test Kitchen's favorite recipe is no exception. These pancakes are light, fluffy, and packed with flavor, thanks to the buttermilk and other key ingredients. Whether you're a seasoned pancake pro or a weekend brunch enthusiast, this recipe will help you create the perfect stack of pancakes that will satisfy your cravings and impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
TEST KITCHEN'S FAVORITE BUTTERMILK PANCAKES
Lemon juice adds a subtle tang to our light-as-air flapjacks that are perfect for Mother's Day or just an ordinary Saturday morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and melted and cooled butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
- Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
- Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve a tall stack with softened butter and maple syrup.
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.
BEST FLUFFY BUTTERMILK PANCAKES (AMERICA'S TEST KITCHEN)
From Cook's Illustrated (July, 2009). The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 F and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
Provided by blucoat
Categories Breakfast
Time 30m
Yield 16 4-inch pancakes
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ΒΌ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
Nutrition Facts : Calories 112.8, Fat 4.2, SaturatedFat 2.2, Cholesterol 32.1, Sodium 179.2, Carbohydrate 15.2, Fiber 0.4, Sugar 3.2, Protein 3.5
BEST BUTTERMILK PANCAKES
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Provided by Martha Stewart
Categories Pancake Recipes
Yield Makes nine 6-inch pancakes
Number Of Ingredients 9
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- 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. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.
Tips:
- Use fresh buttermilk for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make sure the butter is cold and cut into small pieces before adding it to the batter.
- 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 dry.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
These buttermilk pancakes are a delicious and easy breakfast option. They're perfect for a lazy weekend morning or a quick weekday meal. With a few simple tips, you can make the perfect buttermilk pancakes every time. So next time you're looking for a delicious breakfast, give these pancakes a try. You won't be disappointed!
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