Extreme Fluffy Buttermilk Pancakes Recipes

THE BEST BUTTERMILK PANCAKES

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.

MY FAVORITE BUTTERMILK PANCAKES

Steps:

• In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine.
• In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
• Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
• Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
• Serve pancakes warm, with syrup. See notes for freezing options.

THE BEST BUTTERMILK PANCAKES

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.

FLUFFY BUTTERMILK PANCAKES FOR TWO

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl, whisk together buttermilk, egg yolk, butter, and vanilla. Add flour mixture and stir until just combined--batter will look a little thick.
• Heat griddle to 350°F or skillet to medium heat.
• While your griddle heats, in a small bowl, with a handheld electric mixer, beat egg white on high until stiff peaks form--the egg should be bright white, and when beaters are lifted out, peaks should stand straight up.
• Fold egg white into the batter with a baking spatula, being careful not to overmix and deflate the egg.
• Once your cooking surface is hot, lightly grease, and drop on slightly heaping 1/3 cups full of batter (if making in a skillet, you will have to cook in two batches) and cook until bubbles begin to form on the surface of your pancakes. Flip and cook until done.
• Add your favorite toppings and enjoy!

BUTTERMILK PANCAKES II

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.

FLUFFY BUTTERMILK PANCAKE BASE RECIPE

Steps:

• Mix all the dry ingredients in a bowl and set aside.
• Mix all the wet ingredients together.
• Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much.
• Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.
• lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
• Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
• When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
• Cook both sides to a golden brown and serve with your favorite topping.

EXTREME FLUFFY BUTTERMILK PANCAKES

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!).