HOMEMADE BUTTERMILK PANCAKES RECIPES

Steps:

• Melt three tablespoons of butter, and then set aside.
• In a large bowl, whisk the flour, sugar, baking powder, baking soda, and the salt together until well blended.
• In a medium bowl, whisk 1 1/4 cups of the buttermilk and eggs together.
• Make a well in the middle of the flour mixture, and then pour in the buttermilk and egg mixture. Stir a few times, and then add the melted butter. Use a whisk or fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
• When you lift the whisk or fork out from the batter, it should slowly run down back into the bowl. If this does not happen and the batter is too thick, add additional buttermilk.
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 5-inch circle.
• When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes 1 to 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.
• For larger batches of pancakes, before cooking the pancakes, heat the oven to 250 degrees Fahrenheit and place a baking sheet lined with parchment paper or a silicone baking mat inside. As the pancakes cook, carefully place them onto the baking sheet in the oven to keep warm.
• Buttermilk pancakes freeze well. Place the cooked pancakes onto a parchment lined baking sheet and slide into the freezer. Freeze until frozen, about 1 hour. When the pancakes are frozen, transfer them to a freezer-safe bag or container and freeze up to 2 months. Reheat in the oven or toaster.

Steps:

• Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
• Combine 1 cup of the buttermilk with the melted butter and the eggs. Add the buttermilk mixture to the flour mixture.
• Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
• Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
• Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. Turn heat down to medium.
• When pancakes begin to bubble up and edges appear dry, turn over to brown the other side. Repeat with remaining butter and batter.
• Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these.
• Makes about 16 depending on the size you make them. May also halve recipe.