buttermilk pancakes

The BEST Fluffy Buttermilk Pancakes you'll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

The BEST Fluffy Buttermilk Pancakes

all-purpose flour

tsp baking powder

tsp baking soda

salt

sugar

buttermilk

eggs (lightly beaten)

tsp vanilla extract (optional)

Whisk together the dry ingredients in a large bowl or, as I frequently do, a&nbsp;large glass measuring cup.

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and syrup.

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup

How To Make The Fluffiest Pancakes Recipe by Tasty

baking powder

baking soda

unsalted butter, 1 stick, melted

eggs,

unsalted butter,

blueberry, optional

chocolate chip, optional

maple syrup,

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In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.

Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.

Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.

Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Serve the pancakes with butter and maple syrup.

https://vid.tasty.co/output/101218/landscape_480/1530909210

This scrumptious buttermilk pancake recipe will create the best buttermilk pancakes you've ever had. I'm so excited to share images of my favorite buttermilk pancakes with you along with instructions on how to make them in your own kitchen.

Best Buttermilk Pancakes

eggs

butter,

Mexican vanilla (or vanilla extract)

lemon juice

Butter

Pancake syrup

Briefly mix or whisk dry ingredients together: flour, sugar, baking powder, baking soda, and salt.

Add the wet ingredients: eggs, melted butter that&#8217;s been cooled down a bit so it&#8217;s not hot to the touch, vanilla, lemon juice, milk and buttermilk. Mix until all ingredients are incorporated. Don&#8217;t overmix! The pancake batter will still have some lumps &#8211; but that&#8217;s okay.

Heat a pancake griddle over medium heat. Lightly grease the griddle with butter.

Using a 1/4 measuring cup, ladle the pancake batter onto the grill. Allow pancakes to cook about 1-2 minutes. You&#8217;ll see small bubbles starting to form. Flip the pancakes over and continue to cook them for another 1-2 minutes until done.

Briefly remove your griddle from the heat while you transfer the cooked buttermilk pancakes to a platter. Grease the griddle again and put it back over the heated burners. Repeat the process until all the buttermilk pancakes have been made.

I have made these 2x already....they are so delicious! and i freeze the extra for the week.

I literally never leave reviews on recipes. I made these and they are, hands down, the best pancakes ever. My 5 year old ate probably 5 or 6 pancakes.

My BEST Buttermilk pancake recipe makes thick, soft, and SO FLUFFY pancakes that can be ready in under 15 minutes! Recipe includes a how-to video!

Best Buttermilk Pancakes Recipe

all-purpose flour ((250 grams))

¼ cups buttermilk¹ ((530 milliliters))

eggs (lightly beaten, room temperature preferred)

vanilla extract

unsalted butter (melted and cooled (57 grams))

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.&nbsp;&nbsp;

In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.&nbsp;&nbsp;

Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).&nbsp;&nbsp;

Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just&nbsp;combined -- do not overmix your pancake batter or your pancakes will be flat.&nbsp; Use a light hand when stirring, and a few flour streaks in the batter are fine.

Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.&nbsp;&nbsp;

Allow skillet to preheat before adding batter (about 5 minutes, it&#039;s good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).  

Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst.&nbsp; Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.&nbsp;&nbsp;

Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.

Serve warm topped with salted butter and maple syrup!&nbsp;

https://www.youtube.com/watch?v=truwGFiXLMg

I’ve got breakfast covered today with these classic Buttermilk Pancakes — made completely from scratch!
↓↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/buttermilk-pancakes/
Buttermilk Substitute: https://youtu.be/nzXgl6ayZxc

Mixing Bowls (Affiliate Link): https://amzn.to/2C47vQx
Spatulas (Affiliate Link): https://amzn.to/2ENNdwf

Ingredients
2 cups all-purpose flour (250g)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups buttermilk (530ml)
2 large eggs lightly beaten, room temperature preferred
1 teaspoon vanilla extract
4 Tablespoons unsalted butter melted and cooled (57g)

Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.  
In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.  
Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).  
Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or it will be flat.  Use a light hand when stirring, and a few flour streaks in the batter are fine.
Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.  
Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat emanating from it) scoop pancake batter into pan (I use about 1/2-2/3 cup of batter per pancake).  
Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst.  Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.  
Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
Serve warm.

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Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it’s what’s for breakfast.

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

cocoa powder (I used

Hershey’s Special Dark Cocoa Powder)

light brown sugar, packed

cinnamon

salt, optional

canola or vegetable oil

water

heavy cream

rum, optional

butter (half of 1 stick, salted or unsalted may be used)

kosher salt, or

For the Pancakes – In a large mixing...

For the Pancakes – In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.

In a large measuring cup or bowl, whisk...

In a large measuring cup or bowl, whisk together final 4 wet ingredients.

Add wet to dry, and fold gently to...

Add wet to dry, and fold gently to combine. Don’t overmix; batter will be lumpy. It’s a thick batter, but if it’s too thick for your liking, add a splash of additional buttermilk to thin it.

Spray a large non-stick skillet with cooking spray,...

Spray a large non-stick skillet with cooking spray, and place over medium heat.

Using a 2-tablespoon cookie scoop or spoon that’s...

Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.

Serve pancakes immediately with butter, syrup, or your...

Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.

For the Salted Caramel Sauce – In a...

For the Salted Caramel Sauce – In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.

Increase the heat to medium-high and bring mixture...

Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.

Remove the pan from the heat, and using...

Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.

Add the vanilla and optional rum. It will...

Add the vanilla and optional rum. It will bubble again.

Stir in the butter and salt to taste;...

Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.

Transfer caramel to a glass or heatproof jar...

Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

These are the absolute BEST buttermilk pancakes! Perfectly soft, fluffy and moist. Taste amazing topped with butter, syrup and fresh berries!&nbsp;

Buttermilk Pancake Recipe

unsalted butter (, more for the griddle)

eggs (, whisked)

Preheat

Preheat a griddle to 325°F, or a skillet over medium-high heat.&nbsp;Melt the butter in the microwave and set aside to cool for 3 minutes.

Mix batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then add in the buttermilk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it&#039;s too thin add another Tablespoon of flour.

Cook

Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.&nbsp;

Serve

Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.    

After testing and tweaking a whole lot of blueberry pancake recipes, I can tell you with total conviction that these are the fluffiest, most buttery and delicious blueberry pancakes I&#x27;ve ever eaten.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

How To Make the Fluffiest Blueberry Pancakes

(10 - 12 ounces

(198 grams) granulate sugar, divided

(330 grams) all-purpose flour

(12 grams) baking powder

(6 grams) baking soda

(10 grams) salt

(1 grams) cardamom

(85 grams/ 3 ounces) butter, melted and

almond extract

(473 milliliters) buttermilk (*See note below for buttermilk substitutions)

Add the blueberries and 1/2 cup (100g) of...

Add the blueberries and 1/2 cup (100g) of sugar to a bowl and toss the blueberries around in the sugar to coat. If you're using frozen blueberries, more sugar will stick to them as they begin to defrost. If using fresh blueberries, rinse and drain thoroughly in the sink, then toss them in the sugar. Their dampness will help the sugar stick to them.

Add the remaining 1/2 cup (100g) of the...

Add the remaining 1/2 cup (100g) of the sugar, flour, baking powder, baking soda, salt, and cardamom to a large bowl and stir with a wire whisk to combine.

Stir the vanilla and almond extract into the...

Stir the vanilla and almond extract into the 6 tablespoon (85g/ 3oz) melted butter. (Fat helps to evenly distribute the flavor of the extracts.)

Add the eggs to the buttermilk and whisk...

Add the eggs to the buttermilk and whisk briefly with a fork to combine.

Add about 1 tablespoon (14.2g) of butter to...

Add about 1 tablespoon (14.2g) of butter to a skillet and set it over medium heat.

While the skillet heats, pour the butter and...

While the skillet heats, pour the butter and buttermilk mixtures into the dry ingredients and whisk just until the batter is mostly smooth. It's fine if there are a few lumps, but be careful to not over beat the batter.

Swirl the melted butter around in the pan...

Swirl the melted butter around in the pan so that the bottom is completely coated. Pour about 1/3 cup of batter into the pan per pancake. Cook no more than 2 or 3 pancakes at a time. The batter will be very thick, but will spread out a bit as the pancakes cook, so be very careful to not overcrowd the pan. Dot the surface of each pancake with a generous amount of blueberries.

As the pancakes cook, lower the temperature to...

As the pancakes cook, lower the temperature to medium low. The goal is to regulate the temperature so that the middle of the pancakes have time to cook before the outsides are overcooked or burned. If it looks like the outside of your pancakes are cooking faster than the inside, lower the heat.

Cook the pancakes on one side until the...

Cook the pancakes on one side until the sides of the pancake are firm up enough to not fall apart when you flip them. Flip the pancakes and cook until golden brown on the other side. These are fluffy pancakes, so it can be tricky to know if they are done in the middle. Press gently on the center of a pancake to see if it feels doughy. You can also take a sharp paring knife and cut into the center of a pancake to see if there's any raw batter in there.

Use a spatula to remove the pancakes from...

Use a spatula to remove the pancakes from the pan. Rinse out the pan (or wipe it down with a paper towel). Add about 1 tablespoon of fresh butter and repeat the process to cook the remaining pancakes.

This is the real recipe straight from the source. These delicious pancakes are fluffy and decadent. It's no wonder they are often called the #1 pancakes in Toronto.

Mildred's Temple Kitchen's Famous Blueberry Buttermilk Pancakes

(50 g) granulated sugar

1/2 teaspoon salt

(300 g) all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

(473 ml) buttermilk

(57 g) unsalted butter, melted

(190 g) fresh blueberries

butter

maple syrup

blueberry compote

whipped cream

Sift flour, sugar, salt, baking powder, and baking soda together into a large bowl.

Beat eggs, buttermilk, and melted butter together in another large bowl.

Use a spatula to carefully mix the dry ingredients into the wet ingredients. Not over-mixing the batter is key.  Only mix until you have a thick and lumpy batter.

Heat skillet over medium-high heat and grease it with unsalted butter. Use a 1/3 cup scoop to pour batter onto the skillet. Leave space between pancakes for them to expand. Sprinkle with blueberries. I used a finger to press them into the batter. Cook pancakes for 2-3 minutes each side. They are ready to flip when bubbles form on the surface and edges begin to brown. Re-grease the skillet between batches.

Keep already cooked pancakes warm by placing them in an oven preheated to 250°.

Top pancakes, as desired, with icing sugar, maple syrup, blueberry compote, and whipped cream.

Oh my goodnes. Life does not get any better than breakfast with these mouth-watering 
blueberry pancakes. Thank you for posting this.

I cannot believe they just gave this recipe away. Thanks for sharing.

Something tasty and warm for a cold, rainly morning. 
Thanks for sharing.

Made these pancakes at the cottage. Sat eating them overlooking the sun rising on the lake. Not sure if that made them taste better but these pancakes are amazing.

Oh man these did my heart good. The mornings have been cold and dreary for a couple of days. 
Thank you for a great recipe. Warms the soul.

I can never get enough of these pancakes. Your blueberry compote and whip cream makes them dreamy.

Best blueberry pancake recipe ever. Thanks.

A scumptious way to start one's day. Thumbs up.

Just enjoyed these pancakes. What a great way to start a new year. Thanks for sharing.

My goodness - these are the best pancakes I've ever tasted. Compote and whip cream makes them a dream.

So fluffy and delicious. Will be making again for sure.

Great way to start my day. These blueberry pancakes are the best.

Wow. I was craving pancakes so made these for a late night snack. Good thing I had someone to share them with.
Great tasting.

These pancakes are so good that my boys ages six and eight asked for seconds. I think this is the first time they ever did that. Definitely keeping this recipe.

I made these blueberry pancakes for my husband and me. We had them for breakfast. They were so delicious, especially with the compote, that we having the leftovers for lunch. Definitely making again.

Loved these pancakes. Very delicious. I was lucky to find blueberries that still tasted llike they should. Some greenhouse grown ones don't retain their flavor. Will keep this recipe on file for future use.

Never having plain normal pancakes ever again. I even went all out and made the compote too. So easy to make.

Fluffy and flavorful buttermilk pancakes made from scratch! These will be your new weekend tradition.&nbsp;

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