Buttermilk Pancakes Arm And Hammer Recipes

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

Time 15m

Number Of Ingredients 8

Ingredients

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

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

Ingredients

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

BUTTERMILK PANCAKES - ARM AND HAMMER RECIPE

Buttermilk Pancakes - Arm and Hammer Recipe image

This is a recipe I have been using for over 25 years! Love how simple and easy it is, and tasty, too. Makes about 15 medium pancakes.

Provided by Julie Madawi @Julie_Madawi

Categories Pancakes

Number Of Ingredients 7

Ingredients

2 cup(s) all purpose flour
1 teaspoon(s) baking soda
3 tablespoon(s) sugar
3/4 teaspoon(s) salt
2 - eggs, beaten
2 cup(s) buttermilk
1/4 cup(s) shortening, melted

Steps:

Sift flour, soda, sugar, and salt together.
Combine eggs, buttermilk, and melted shortening; mix well. Add to dry ingredients and stir only until smooth. Allow to sit for a few minutes to moisten the flour and thicken while your griddle heats up.
Pour batter from tip of large spoon or from pitcher onto large heated frying pan or griddle. When underside is browned and before bubbles burst on top, turn and brown second side.
NOTE: Pancake batter will be fluffier if all ingredients are close to room temperature.
Lemon Poppyseed version: Rub two tablespoons fresh lemon zest into sugar; add two tablespoons fresh lemon juice and two tablespoons Poppyseeds to batter.

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