Nyt Perfect Buttermilk Pancakes Recipes

FLUFFY BUTTERMILK PANCAKES

Steps:

• Preheat oven to 325 degrees F.
• Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl and make a well in the center. Pour the buttermilk into the well, then add the eggs, melted butter and vanilla extract. Beginning in the center, whisk everything together, moving towards the outside of the bowl, until all of the ingredients are incorporated. Do not overmix - lumps are okay! (At this point, the batter can be refrigerated for up to 1 hour.) Allow the batter to rest for 10 minutes while you preheat your pan or griddle.
• Heat a large nonstick griddle or skillet (cast iron is best!) over low heat for 5 minutes. (If you are using an electric griddle, preheat it to 350 degrees F.) Add 1 tablespoon of oil to the skillet, then increase the heat to medium-low. Using 1/3 cup measure, ladle the batter onto the pan or griddle. Do not crowd the surface, even if this means only being able to cook a couple at a time.
• Cook until edges are set, first side is golden brown, and there are bubbles on the surface, 2 to 4 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Remove the pancakes to a wire rack set inside a rimmed baking sheet, and keep in the preheated oven until ready to serve. Repeat with remaining batter until all pancakes are cooked.

EVERYDAY PANCAKES

Steps:

• Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
• Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
• Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

THE PERFECT BUTTERMILK PANCAKES

Steps:

• Blend the buttermilk, eggs, butter, and vanilla until well combined.
• Slowly add the flour, sugar, baking powder, baking soda, and salt.
• Continue to blend until the batter is thick and smooth.
• Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
• Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
• Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
• Spray non-stick spray between cooking new pancakes.
• Serve hot with butter and maple syrup.

BUTTERMILK PANCAKES

Steps:

• Sift flour and baking soda into a large bowl. Add salt.
• Add beaten egg and buttermilk and mix until blended. Do not worry about lumps.
• Grease skillet or griddle to medium hot (a drop of water will bounce on the surface). Spoon out about one-fourth cup of batter for each pancake. Cook until bubbles appear. Using a thin spatula, turn pancake over and brown other side. Keep pancakes warm in preheated 200-degree oven until ready to serve. Pass maple syrup separately.

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.

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.