Jims Buttermilk Pancakes Recipes

MOM'S BUTTERMILK PANCAKES

Mom's Buttermilk Pancakes image

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

Ingredients

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

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

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

Ingredients

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

PERFECT BUTTERMILK PANCAKES

Perfect Buttermilk Pancakes image

Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Provided by Alison Roman

Categories breakfast, brunch, pancakes, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Steps:

Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

JIM'S BUTTERMILK PANCAKES

Jim's Buttermilk Pancakes image

You will love these pancakes. I always make extra and freeze them so my granddaughter can have some before school. Quick Tips: How to Freeze Pancakes - 1. Place a sheet of wax paper between each pancake and stack together. 2. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. 3. Use the frozen pancakes within 1 to 2 months for best quality. Next Tip: How to Reheat Frozen Pancakes: - Microwave: Remove foil and wax paper. Place 3 frozen pancakes in a stack on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through. - OR - Conventional Oven: Place frozen pancakes in a single layer on a cookie sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Provided by jimf57

Categories Breakfast

Time 28m

Yield 16 (5 inch diameter) pancakes, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
1/4 teaspoon vanilla extract
2 eggs
3 1/2 tablespoons butter, melted

Steps:

In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter.
IMPORTANT: Keep these two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together.
Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.

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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt., In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla., Pour the wet ingredients into the dry ingredients, stirring to combine.
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