Papas Buttermilk Pancakes Recipes

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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

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

BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

THE BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

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

3 cups all-purpose flour (see Cook's Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

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.

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

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.

BUTTERMILK PANCAKES RECIPE BY TASTY



Buttermilk Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup

Provided by Betsy Carter

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
2 eggs
3 tablespoons unsalted butter, melted
½ teaspoon unsalted butter, plus more to serve
maple syrup, to serve

Steps:

  • In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
  • In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
  • Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
  • Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
  • Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
  • Enjoy!

Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the most Wonderful Pancakes. My kids love them, as did I as a child. This makes a large batch, but that may be the best part. Just put the batter in the fridge, and it will keep for 2 - 3 days. Whip them up in a moments notice for the whole family on a busy weekday morning. They will love you for it, trust me! Enjoy......

Provided by Sassy Sandra

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups flour
2 tablespoons sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 egg yolks
3 1/3 cups buttermilk
6 tablespoons butter or 6 tablespoons margarine, melted
1 teaspoon vanilla (or any other flavouring)
6 egg whites

Steps:

  • Stir first 5 ingredients together.
  • Beat egg yolks, buttermilk,butter and vanilla together.
  • Add to the dry ingredients.
  • Fold egg whites in separate bowl until stiff but not dry.
  • Fold into batter.
  • Heat greased frying pan or griddle on medium-high until drops of water dance around on the surface.
  • Spoon 1/4 cup pancakes on griddle.
  • Cook until bubbles appear on surface and edges are slightly brown.
  • Flip over, and cook until lightly browned.
  • Enjoy, most wonderful on late Sunday Mornings over lots of laughter and hot coffee.

BUTTERMILK PANCAKES I



Buttermilk Pancakes I image

These are very delicious pancakes and my family loves them.

Provided by LEEMA

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 egg
1 ¼ cups buttermilk
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup vegetable oil

Steps:

  • Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
  • Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

Nutrition Facts : Calories 360 calories, Carbohydrate 46.3 g, Cholesterol 49.6 mg, Fat 15.9 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 503.2 mg, Sugar 16.4 g

BEST BUTTERMILK PANCAKES



Best Buttermilk Pancakes image

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     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes nine 6-inch pancakes

Number Of Ingredients 9

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, plus 1/2 teaspoon for griddle
1 cup fresh blueberries (optional)

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.

BUTTERMILK PANCAKES



Buttermilk Pancakes image

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

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons baking powder
4 large eggs, room temperature
4 cups buttermilk

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.

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

MAMA'S BEST BUTTERMILK PANCAKES



Mama's Best Buttermilk Pancakes image

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

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup fat-free buttermilk
2 tablespoons vegetable oil

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.

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

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

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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2022-06-20 Add the egg yolks, buttermilk, vanilla, and melted butter to a medium bowl. Mix to combine. Beat the egg whites. In a small bowl, beat the egg whites until soft peaks form. Combine wet and dry ingredients. Combine the wet and dry ingredients until partially combined. Fold in the egg whites. Don’t over mix.
From saltandbaker.com


FLUFFY BUTTERMILK PANCAKES (VIDEO) - EVERYDAY DELICIOUS
2022-01-17 How to make buttermilk pancakes step by step. STEP 1: Add the eggs, buttermilk, sugar, vanilla, melted and slightly cooled butter into a large bowl. STEP 2: Whisk until combined. STEP 3: Add the flour, baking powder, baking soda, and …
From everyday-delicious.com


CLASSIC BUTTERMILK PANCAKE RECIPE (STEPS + VIDEO) | KULICK'S …
Homemade Buttermilk Pancake Ingredients. All-purpose flour – This is how it all begins!; Baking powder and baking soda – You’ll want to use both to get these pancakes rising like rockers and result in fluffy buttermilk pancakes beyond your dreams.; White sugar – Pancakes will taste bland without it.; Buttermilk – The star of this pancake recipe for a slight tang in flavor.
From kulickspancakerecipes.com


FLUFFY BUTTERMILK PANCAKES (PERFECTED RECIPE!) - COOKING CLASSY
2017-06-09 Preheat cooking equipment. Whisk dry ingredients and make a well in center. Separately whisk eggs. Mix in buttermilk and and melted butter. Pour buttermilk mixture into flour mixture and whisk just until combined. Grease griddle and ladle on batter in 1/3 cup portions.
From cookingclassy.com


PERFECTLY EASY BUTTERMILK PANCAKES • LOVE FROM THE OVEN
2020-06-06 Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to …
From lovefromtheoven.com


IHOP ORIGINAL BUTTERMILK PANCAKES - COPYKAT RECIPES
2022-03-08 Whisk the flour, baking powder, sugar, salt, and baking soda together in a large mixing bowl. Whisk the egg, buttermilk, and oil in a separate mixing bowl. Pour the wet ingredients into the dry ingredients and stir just enough to mix everything. Don’t overmix. Cover the bowl and pop it in the fridge for 10 minutes.
From copykat.com


PAPA'S BUTTERMILK PANCAKES | RECIPE | HOMEMADE BUTTERMILK …
Feb 9, 2020 - Nothing says morning comfort quite like buttermilk pancakes, and this recipe is a perfect way to start the day with a tasty dish. Feb 9, 2020 - Nothing says morning comfort quite like buttermilk pancakes, and this recipe is a perfect way to start the day with a tasty dish. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


FLUFFY BUTTERMILK PANCAKES - SPEND WITH PENNIES
2021-10-22 Preheat griddle or frying pan over medium heat or 325°F. Lightly grease with vegetable oil. Whisk buttermilk, eggs, and vanilla. Combine dry ingredients in a bowl and whisk. Create a well in the middle and add wet ingredients. Stir just until combined (batter should look slightly lumpy), and stir in butter.
From spendwithpennies.com


BEST BUTTERMILK PANCAKES - TWO PEAS & THEIR POD
2021-06-16 Preheat an electric griddle to 375 degrees. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract together. Pour the liquid ingredients over the dry ingredients and whisk until just combined.
From twopeasandtheirpod.com


THE BEST BUTTERMILK PANCAKES - JO COOKS
2021-03-22 Combine ingredients: In a bowl, mix together the flour, sugar, baking soda, baking powder, and salt. In another bowl combing the the buttermilk, egg and melted butter. Add the buttermilk mixture to the flour mixture and mix together using a hand mixer for about 30 seconds, until combined, it's ok if there are lumps. Do not overmix.
From jocooks.com


EASY HOMEMADE BUTTERMILK PANCAKES | RUSTIC FAMILY RECIPES
2022-02-27 In a medium to large bowl, combine the flour, baking powder, salt and sugar. Mix to combine. Add the wet ingredients. Make a well in the center of the dry ingredients, then add the eggs, buttermilk and olive oil. Mix to combine until all the dry ingredients are incorporated and no dry bits of batter are visible.
From rusticfamilyrecipes.com


PAPA’S BUTTERMILK PANCAKES | TASTY KITCHEN: A HAPPY RECIPE …
2010-02-14 Preparation. Heat griddle on medium low heat and spray with a non-stick cooking spray. Sift the dry ingredients into a bowl. Whisk the buttermilk, egg, and oil together in a separate bowl and add to the dry ingredients.
From tastykitchen.com


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