Extreme Fluffy Buttermilk Pancakes Recipes

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THE BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

The best and only Buttermilk Pancake recipe that you will need! Perfectly fluffy every single time!

Provided by Alyssa Rivers

Categories     Breakfast     Main Course

Time 15m

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs (lightly beaten)
3 cups buttermilk
4 tablespoons unsalted butter (melted)

Steps:

  • Preheat the griddle to 375 degrees. In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar together. Add the eggs, buttermilk and melted butter. Mix until incorporated but leave small lumps in the batter.
  • Spray the griddle with non stick cooking spray. Add about 1/2 cup of the batter to the hot griddle. Once the edges start to harden and small bubbles form, about 2 minutes, flip to the other side. Cook until golden at the bottom.
  • Repeat with the remaining batter. Serve with buttermilk syrup or fresh fruit. Makes about 9 pancakes.

Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 353 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

THE BEST FLUFFIEST BUTTERMILK PANCAKES ON THE PLANET!



The Best Fluffiest Buttermilk Pancakes on the Planet! image

And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 10m

Yield 15 pancakes

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3 -4 tablespoons sugar
1 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup sour cream
5 tablespoons melted butter
1 teaspoon vanilla (optional)

Steps:

  • In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
  • In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
  • Let the mixture sit for 5 minutes at room temperature.
  • After 5 minutes whisk or mix again.
  • Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

Nutrition Facts : Calories 140.4, Fat 6.4, SaturatedFat 3.7, Cholesterol 40.1, Sodium 367.1, Carbohydrate 17, Fiber 0.5, Sugar 4.2, Protein 3.7

HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY



How To Make The Fluffiest Pancakes Recipe by Tasty image

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

2 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ cups buttermilk
8 tablespoons unsalted butter, 1 stick, melted
2 eggs, whites and yolks seperated
1 tablespoon unsalted butter, plus more for serving
blueberry, optional
chocolate chip, optional
maple syrup, for serving

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

EXTREME FLUFFY BUTTERMILK PANCAKES



Extreme Fluffy Buttermilk Pancakes image

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

3 cups all-purpose flour
4 -6 tablespoons brown sugar (or use pancake syrup or white sugar)
3 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon (optional or to taste)
3 cups buttermilk
1/2 cup half-and-half cream (or use milk)
3 large eggs
6 tablespoons melted butter
oil (for frying)

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

OLD-FASHIONED BUTTERMILK PANCAKES



Old-Fashioned Buttermilk Pancakes image

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

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil, or as needed

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

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