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American buttermilk pancakes recipe

American buttermilk pancakes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Buttermilk pancakes

American pancakes are much thicker than ours and are traditionally served with maple syrup. You can opt for maple syrup, honey, golden syrup or a lovely fruit compote.

119 people made this

IngredientsServes: 4

  • 150g plain flour
  • 1 teaspoon baking powder
  • 1 pinch bicarbonate of soda
  • 1 egg
  • 3 tablespoons melted butter
  • 200ml buttermilk
  • 3 tablespoons sugar
  • 1 pinch salt
  • 3 tablespoons butter for frying

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Mix plain flour, baking powder and bicarbonate of soda and then mix in the egg, butter, buttermilk, sugar and salt to a smooth batter.
  2. Heat the butter in a large nonstick frying pan over medium high heat, ladling in approximately 60ml of batter for 4 small pancakes. Reduce heat to medium and fry for a couple of minutes until you notice bubbles on the surface and the edges are cooked. Flip pancakes over to cook on the other side for another couple of minutes.
  3. Serve with maple syrup and butter if desired.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (14)

Something else.added 50grams of blueberrys to half of recipe.-07 Aug 2010

halved the recipe because it was just me. loved them, no after tast like I get with my old recipe. only problen is, have to think of making in advance because of buying the buttermilk-07 Aug 2010


What does &ldquobuttermilk&rdquo mean in an American pancake recipe?

I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans sometimes misuse the word for milk thickened by fermentation. What should I use for the recipe, real buttermilk or fermented whole milk?

And if you have ever shopped in a German supermarket, do you know which product would come the closest to what the recipe author meant? I have the choice between buttermilch , sauermilch , dickmilch and kefir . Currently leaning towards sauermilch (it isn't really very sour, tastes actually less sour than yogurt).

Note I am not asking for substitutions trying to approximate acidity by curdling milk with different acids available in the kitchen. I know of this method and don't intend to use it. This question is asking which existing milk product is closest to the one used in the original recipe.


American Buttermilk Pancakes

There's nothing like a stack of good old American buttermilk pancakes. Try this easy buttermilk pancake recipe and make all your loved ones smile on Saturday morning!

If you like this recipe, you will love our 29 Tasty, Easy Breakfast Recipes eCookbook. Check out this 40-page eCookbook for great breakfast recipes, including breakfast casseroles, pancakes, eggs and more!

Ingredients

  • 1 egg
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tablespoon baking powder
  • 3 tablespoons melted butter
  • pinch salt
  • vanilla (optional)
  • sugar (optional)

Instructions

  1. Beat together egg and buttermilk.
  2. Add flour, baking powder, butter and salt.
  3. Cook on hot griddle.
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    ! I love my electric griddle for making pancakes, scrambled eggs and bacon. It’s nonstick, so nothing sticks and it’s super easy to clean. I especially love that you can make 6 pancakes at a time. Before I had a griddle, I made pancakes in a skillet, and I could only make one or two pancakes at a time. Having the griddle is a game changer!

The griddle heats nice and evenly, so you can make 6 pancakes at a time and they are all done at the same time! This is especially helpful if you have several hungry people waiting for pancakes. Feel free to double or triple the recipe.

You can eat a big stack of pancakes or just eat a couple. I love the big stack!

These buttermilk pancakes are so light and fluffy. Serve them with warm maple syrup and some berries, if you have them. Enjoy!


Recipe of Favorite Buttermilk pancakes

Buttermilk pancakes. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. The BEST Fluffy Buttermilk Pancakes you'll ever try – promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

They're soft and fluffy, buttery, moist and tender and just perfectly flavorful. This is homestyle comfort food everyone will love any day of the year, and any time of day! I'm sharing with you how to make Buttermilk Pancakes.

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, buttermilk pancakes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Buttermilk pancakes is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Buttermilk pancakes is something which I have loved my entire life.

Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. The BEST Fluffy Buttermilk Pancakes you'll ever try – promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

To begin with this particular recipe, we must prepare a few ingredients. You can have buttermilk pancakes using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Buttermilk pancakes:

  1. Make ready 1 cup of flour.
  2. Get 1 cup of buttermilk.
  3. Prepare 1 of ts vannila.
  4. Take 2 of eggs.
  5. Take 1/2 of ts baking soad.
  6. Make ready 1/2 of ts baking powder.
  7. Get 3 spoons of sugar.
  8. Make ready Pinch of salt.

This Buttermilk Pancakes recipe makes the most perfect soft and fluffy pancakes. I used uncultured buttermilk, and the pancakes were thin and rubbery. Perhaps Martha meant to state that the buttermilk should be. Golden, fluffy buttermilk pancakes make the perfect Saturday morning breakfast.

Instructions to make Buttermilk pancakes:

  1. Mix flour, baking soda, salt,sugar and baking powder in a bowl.
  2. Add the butter milk and mix.
  3. Add your eggs and mix them well.
  4. Heat your pan and fry one by one..
  5. Tips. If you dnt have butter milk, add 2 spoons of white vinegar in your flesh milk to turn it into buttermilk.

But this simple recipe makes perfect pancakes easy enough to whip up any day of the week! How To Make Buttermilk Pancakes From Scratch. To make this buttermilk pancake recipe, you'll start out by heating a skillet or griddle to medium heat. Then, you'll whisk together your dry ingredients. Buttermilk pancakes don't have to be sweet!

So that’s going to wrap it up with this exceptional food buttermilk pancakes recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!


American buttermilk and blueberry pancakes with crispy bacon recipe

A sumptuous breakfast or brunch recipe, made extra special with the addition of bacon rashers.

This recipe makes between 12 and 14 pancakes.

Ingredients

  • 120 g plain flour
  • 120 g fine polenta / cornmeal
  • 1 egg
  • 100 ml milk
  • 300 ml buttermilk
  • 0.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 large handful of fresh blueberries
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 pack quality bacon rashers
  • 1 jug Canadian maple syrup
  • 4.2 oz plain flour
  • 4.2 oz fine polenta / cornmeal
  • 1 egg
  • 3.5 fl oz milk
  • 10.6 fl oz buttermilk
  • 0.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 large handful of fresh blueberries
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 pack quality bacon rashers
  • 1 jug Canadian maple syrup
  • 4.2 oz plain flour
  • 4.2 oz fine polenta / cornmeal
  • 1 egg
  • 0.4 cup milk
  • 1.3 cups buttermilk
  • 0.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 large handful of fresh blueberries
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 pack quality bacon rashers
  • 1 jug Canadian maple syrup

Details

  • Cuisine: American
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 10 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 180°C. Lay your bacon rashers on a sheet of baking paper on a baking tray. On top of these, lay another layer of paper and another baking tray to weigh them down &ndash this will prevent the rashers from curling up while cooking. Cook in the oven until crisp.
  2. Meanwhile, sieve the flour into a bowl and add the polenta. Add the remaining dry ingredients &ndash bicarbonate of soda, baking powder, salt and cinnamon.Whisk the milk, buttermilk and egg in a separate bowl with a hand whisk for a minute or two to get some air into it, until it has thickened and looks frothy.
  3. Slowly pour the wet mixture into the dry mixture and add the blueberries, gently combining with the whisk as you go until all the dry ingredients are combined.
  4. At this stage you don&rsquot want to over mix the mixture as this will result in tough pancakes.
  5. Heat a heavy based non-stick frying pan on a medium-high heat for 2 minutes.
  6. Rub a stick of butter over the area of a circle in the middle of the pan.
  7. Pour batter (use a ladle) into the pan and cook one pancake at a time. You can make them as big as you want, but remember the longer they cook the drier they will become.
  8. I stood a large cookie cutter in the pan and poured the batter into them to keep the shape and thickness. When the surface of the batter starts to bubble, flip it over.
  9. Keep each pancake warm on a plate in a low oven while you&rsquore making the rest &ndash stack &lsquoem high.

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Buttermilk Pancake Recipe

We love pancakes around our house because pancakes are kind of magical.

Even when I can’t get my son to eat anything else, I know I can always get him to eat homemade pancakes.

If I would let him, my son would have them every morning for breakfast.

So, I’ve tried out all sorts of pancake recipes, but sometimes we just want to make some good ol’ buttermilk pancakes from scratch.

This buttermilk pancake recipes makes pancakes that are light and tender and tangy, so they’re pretty much the perfect, classic pancakes.


How to Make Fluffy Buttermilk Pancakes for Two

So, something to know about me is that I love life hacks. I’m a sucker for an article about the perfect way to untangle ear buds, how to use a Raspberry Pi to operate everything in your house, how to never lose a sock again in the dryer (remember when I learned how to shred chicken in a stand mixer?).

But I’m fully aware that mileage will vary, and most life hacks don’t actually end up being all that life changing. So when an article on how to make the fluffiest pancakes came through my feed reader, I didn’t think much of it. But it was a slow Saturday morning, and I had some buttermilk to use up, so it was the perfect excuse for a pancake science project!

The article posited that you could vastly improve the texture of your pancakes by changing the way and order in which you added eggs to your pancake batter (spoiler alert for that article, their recipe is quite different, so their end results actually differed from mine!).

To test this out, I made three batches of pancakes with my favorite buttermilk pancake recipe as a base. The first batch was made following the original recipe, where an entire egg is added to the liquid ingredients all at once. It’s a great recipe, very fluffy on its own and is my go-to pancake recipe.

For the second batch, I saved the white of the egg until the very end and stirred it in until smooth. I was worried it would overwork the pancake batter, but the resulting pancakes were fantastic. They weren’t visibly any noticeably fluffier, but the texture was lighter.

For the final batch, I mixed up everything but the egg white, and then in a small bowl, with an electric mixer, beat the white until stiff peaks formed (it only takes about a minute with one white) and then right before the pancakes went on the griddle, I folded that in. The result: GUYS, THIS IS THE WAY I WILL ALWAYS MAKE MY PANCAKES FROM NOW ON.

The texture of these pancakes is amazing. They are light and fluffy and perfect, like the pancake a waitress with a heart of gold serves you in some charming Midwest diner in heaven.

The extra step of beating the egg white takes hardly any extra time and is totally worth it, but if you don’t have an electric mixer, simply separating the egg and adding the white at the end still makes an amazingly fluffy pancake!

And this is a buttermilk pancake recipe, so you know the pancakes are going to be fabulous and a little tangy, but if you don’t have buttermilk, no worries. I’ve included instructions in the recipe for making you own. Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly acceptable substitute.

Please read the recipe notes on flour measurement!


Related Video

Soooo good! Like others I add 1T sugar and 2T melted unsalted butter. One recipe is enough for two adults.

These are perfection, all of my kids friends love to sleep over, because they know they will wake up to these pancakes. Only addition I’ve made is adding 1/2 tsp of pure vanilla and they are perfect. Oh and I usually have to double or triple the recipe! So yummy!

Made today with a couple of additions as suggested by others. Added 2 t sugar and 1/2 t vanilla. Cut the salt to 1/2 t. I added more milk to thin batter out to a pouring consistency. Pancakes were tender and light. We really liked this recipe.

Very good and easy. I added 2 Tablespoons of melted butter as other recipes I've made all included butter. Also substituted wheat flour. Didn't find them too salty but served them with a blueberry and strawberry compote which could have balanced that out.

Very good and easy. I added 2 Tablespoons of melted butter as other recipes I've made all included butter. Also substituted wheat flour. Didn't find them too salty but served them with a blueberry and strawberry compote which could have balanced that out.

Very good and easy. I added 2 Tablespoons of melted butter as other recipes I've made all included butter. Also substituted wheat flour. Didn't find them too salty but served them with a blueberry and strawberry compote which could have balanced that out.

Wow, these are super easy and tastes great. I live in the desert at a high altitude-Albuquerque, and they still turned out good. The recipe called for just one cup of buttermilk, this was not enough so I added a little more water. 1/3 to 1/2 a cup. I also added a pinch of sugar and a splash of canola oil. They had a little crispiness yet were soft when you bite into them, I will never buy any store bought mixes ever again, not even my favorite Snoqualmie Falls from Washington State.

Too salty for me, even after adding a tablespoon of sugar.

I wanted to like this recipe as it is so simple. But I don't. The batter is way to thick, and tastes only of baking soda. I won't be making it again.

Whats the prep and cook time. I want to know if I should make this

Easy recipe for pancakes - I made these for my Dad's birthday and they came out great! I added fresh blueberries, dropping a small handful onto each pancake after it had been dropped onto the griddle. Made about 8-9 pancakes total.

I normally don't write reviews but felt I had to for these pancakes. This recipe is outstanding. The pancakes turned out perfect. They were thick and fluffy! I doubled the recipe and added 2 Tbsp sugar for a touch of sweetness. This is my new go-to pancake recipe for now on. You have to make these!

Excellent thick, fluffy pancakes (I did not thin the batter with extra liquid). Because we were serving them for breakfast, I added 2 Tablespoons of sugar.

Very good! Used whole wheat flour and added 1/2 tsp vanilla and 1 tsp Agave. Had to watch the heat in the griddle but so easy to put together, will make again.

Super simple recipe that makes light and fluffy pancakes! I made a couple modifications: half the amount of salt, added vanilla and 1Tb powdered sugar. And just because I like a little extra flavor, I sprinkled nutmeg and cinnamon on top after pouring into the pan. There has to be a typo on the amount of servings use your best personal judgment when it comes to serving size of 1 cup liquid and 1 cup flour.

Am I the only one who found these a tad salty? Maybe adding 1 T sugar, as others have suggested, would cover up the salt? Otherwise, they were very good.

This pancake recipe is my new favorite! They're as easy and satisfying as promised by earlier reviews. The only caveat Iɽ add is to double or triple the recipe -- we have three kids in our family, and even with doubling, these were gobbled up quickly.

I was shocked at how good these were. I used soured milk that I happened to have on hand, and added 1/4 cup of sweet milk to thin out the batter (which was very thick) and added 1 Tbs sugar 1/2 cup blueberries (again, because I had them). These pancakes are superb. The recipe is so simple, and they rose beautifully, browned perfectly, really, I cannot say enough about them. This recipe made 6 4.5-inch cakes, just right for my husband and me on a Saturday morning. I may never look at another pancake recipe again (although there is one on this site that uses cornmeal that's pretty fab).

This is a great recipe and I will definitely make these again. I did have to use a buttermilk substitute as I decided last minute to make pancakes (I mixed half a cup of sour cream with half a cup of half and half) but they had great texture and flavour.

These are the best darn pancakes I have ever made. Super simple, fluffy texture and ooohhh so good!

These were delicious! I say that as someone who formerly disliked pancakes, but I suppose I've never had good ones. They were easy to make, and I decided to heed popular advice and added a sprinkle of sugar, as well as one quarter cup more buttermilk, as the dough was a bit thick. Delicious! Next time I'll have them with sausages as well as scrambled eggs! Slurp!

Definitely a four fork recipe. My family goes crazy for these pancakes, every time. Easy, classic.

Ooops, I also forgot the fork rating for my review.

I am really looking for a good buttermilk pancake recipe, but I'm afraid this is not it. It gives nice, fluffy pancakes. But I followed the recipe exactly and it left a slightly chemical aftertaste. I would not try this again as is. I might try reducing the amount of baking soda (which is the likely cause of the aftertaste), adding baking powder, and a bit of sugar.

I forgot to leave the ɴ forks' when I left my previous review so I am leaving them now!


What is the best gluten free pancake mix?

I love making gluten free pancakes with a brown rice flour based all purpose flour! I keep that on hand since we eat mostly gluten free in this house and it’s reliable for making delicious pancakes in a flash!

We love using King Arthur Measure for Measure flour in this recipe.

This gluten free pancake recipe absorbs the right amount of syrup and pairs wonderfully with fruit and nut butter. Since I can’t get enough peaches right now, that’s what I chose to pile on top of my pancakes this morning. Talk about yum.

Our fam is small so I make this full recipe so that I can freeze the remainder and have for a quick breakfast during the week, and they taste just as amazing reheated! Testament to a good pancake recipe in my book, it freezes well.

Not to mention another perk about these gluten free pancakes is the simple ingredient list. So go grab a stack of these Gluten Free Buttermilk Pancakes and sink your fork into them this weekend.