Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, buttermilk pancakes. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Buttermilk Pancakes is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Buttermilk Pancakes is something that I’ve loved my entire life.
Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor.
To get started with this recipe, we have to first prepare a few components. You can cook buttermilk pancakes using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Buttermilk Pancakes:
- Prepare 2 cups all purpose flour
- Make ready 3 tbsp. granulated sugar
- Make ready 2 tsp. baking powder
- Get 1/2 tsp. baking soda
- Make ready 1/2 tsp. salt
- Prepare 2 1/4 cups buttermilk, at room temperature
- Make ready 2 large eggs, lightly beaten and at room temperature
- Prepare 1 tsp. vanilla extract
- Get 4 tbsp. unsalted butter, melted and cooled slightly
Here is our simple, top-rated pancake recipe, along with tried-and-true tips and tricks to make the fluffiest, tastiest pancakes ever. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk.
Steps to make Buttermilk Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside.
- In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined.
- Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter.
- Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes.
- Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well.
- Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!
Pour the melted butter into the mixture. To make extra-fluffy pancakes: Mix the batter as directed, but separate the egg. Add the yolk to the buttermilk, butter, and vanilla; reserve the white. While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form. Very light and fluffy and definitely restaurant quality.
So that’s going to wrap this up for this exceptional food buttermilk pancakes recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
