Super Light Buttermilk Pancakes Recipes

SUPER LIGHT BUTTERMILK PANCAKES

Super Light Buttermilk Pancakes image

Light as a feather pancakes and easy to do! Serve with sliced sweetened strawberries and sprinkle with confectioners' sugar or top with butter and your favorite maple syrup.

Provided by Marie

Categories Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
2 cups buttermilk
3 tablespoons vegetable oil
2 cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

Beat eggs thoroughly, then add buttermilk and oil and mix.
Add sifted dry ingredients and stir until mixed.
Cook on greased griddle over medium hot burner.

Nutrition Facts : Calories 412.7, Fat 14.4, SaturatedFat 2.9, Cholesterol 110.7, Sodium 1242.4, Carbohydrate 56.4, Fiber 1.7, Sugar 8.3, Protein 13.7

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

GER'S AWESOME THIN BUTTERMILK PANCAKES

Ger's Awesome Thin Buttermilk Pancakes image

These are the best buttermilk pancakes ever...Wonderful THIN pancakes, served plain with icing sugar or if you want a real treat add: raspberries, blueberries, bananas and/or chocolate chips. If you would like fluffy pancakes add an extra 1/2 cup of flour.

Provided by Baby Kato

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs
2 cups buttermilk
1 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup butter
bananas (optional) or chocolate chips (optional)

Steps:

Put eggs in large bowl and beat lightly.
Add next 4 ingredients into egg mixture.
Melt butter on skillet or griddle, add to pancake mixture, mix lightly.
(DO NOT OVER MIX).
Heat griddle, butter lightly if necessary and add batter to make small circles. Next add a small amount of fruit or chocolate chips, when batter is partly cooked, turn.
Serve with butter and icing sugar or maple syrup.
For a real taste treat drizzle caramel sauce over the buttermilk banana pancakes, enjoy.

Nutrition Facts : Calories 346.5, Fat 16.5, SaturatedFat 9.2, Cholesterol 174.9, Sodium 1180, Carbohydrate 36, Fiber 1.1, Sugar 6.1, Protein 12.9

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