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Buttermilk Pancakes II
SUBMITTED BY:
BURYGOLD
PHOTO BY:
JENN_77
"A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!"
RECIPE RATING:
Read Reviews
(874)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
Original recipe yield 12 - 5 inch pancakes
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
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DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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REVIEWS
Reviewed on Feb. 11, 2004 by KLUGLE
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KLUGLE
Feb. 11, 2004
These have become my default pancakes. I made them again this morning. Use the old baker's tricks of letting your buttermilk, milk and eggs sit out for an hour before baking to get to room tempurature and you'll get increased fluff on these. And don't overmix. Be sure to leave small lumps of flour that break open when pouring out the mix on the griddle. I used blueberries today and they turned out great - coat any fruit you want to add in a bit of the flour mixture first and you'll find they don't all drop to the bottom. Great recipe. Thanks.
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40 users found this review helpful
These have become my default pancakes. I made them again this morning. Use the old baker's...
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Reviewed on Sep. 3, 2003 by
TAG
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TAG
Sep. 3, 2003
Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two together, I had "buttermilk". I scaled the recipe for "4" rather than "12" because I was alone but I barely ate half of them. I didn't even use a fork, I just poured the syrup on a plate and dipped! Piggy, don't you think? :) I am saving the rest for tomorrow and will just toast them in the toaster-oven. Can't wait!
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19 users found this review helpful
Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in...
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Reviewed on Sep. 25, 2003 by CHEYX1X
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CHEYX1X
Sep. 25, 2003
My family just loves these pancakes! I always put alittle more milk in to thin the batter some. The only down side to these wonderful pancakes-- I can never seem to cook them fast enough for my boys! You can successfully freeze unused buttermilk in the freezer. (milk too) Which is great, that way I always have buttermilk on hand.
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15 users found this review helpful
My family just loves these pancakes! I always put alittle more milk in to thin the batter...
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Reviewed on May 21, 2005 by TAMBALINA
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TAMBALINA
May 21, 2005
It took a little tweaking and A LOT of time, but these did come out wonderful in the end. Like other reviewers, this made WAY more than the listed 12 five inch pancakes!! I could easily have fed my 5 family members with just 1/3 of the batter. The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and strikingly like French Toast. (They DID make pretty good waffles as I had a TON of batter leftover.) On my next batch (scaled down to 1/3) I added one extra teaspoon of sugar and one teaspoon of lemon juice. My trick for getting these nice and fluffy was to let the batter sit for a day or two in the refrigerator. The oxidation of the lemon juice and baking soda really caused the batter to swell with all those wonderful air bubbles that make a nice, tender and fluffy pancake. Making this on Sunday night and using it during the week has made this recipe a staple in my home. My family can't get enough of them!!
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13 users found this review helpful
It took a little tweaking and A LOT of time, but these did come out wonderful in the end. ...
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Reviewed on Mar. 26, 2006 by
TchrJrHi
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TchrJrHi
Mar. 26, 2006
Made this for hubby and 1 yr. old son yesterday for breakfast. Both of them ate this up quickly. I think my son liked it a little bit more because he wasn't so happy when it was all gone. Followed this recipe to a "T". Can't go wrong. Thanks for the post.
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10 users found this review helpful
Made this for hubby and 1 yr. old son yesterday for breakfast. Both of them ate this up...
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Reviewed on Jan. 24, 2006 by
anniefannie
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anniefannie
Jan. 24, 2006
These were delicious! They were so light and fluffy. The first time I made these I stirred the batter too much and they came out flat and slightly tough but the second time I barely mixed it and they turned out very tender and fluffy.
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10 users found this review helpful
These were delicious! They were so light and fluffy. The first time I made these I stirred the...
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Reviewed on Nov. 4, 2003 by
Bea
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Bea
Nov. 4, 2003
I wish I could give this ten stars!! This is the best pancake recipe ever! I made the whole recipe, and froze the left overs, putting a square of waxed paper between each pancake. Then, just put them on a plate, zap in the microwave for 1 minute (for two pancakes), and you have a hot breakfast in no time! I'll never use a box mix again! Thank you!
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10 users found this review helpful
I wish I could give this ten stars!! This is the best pancake recipe ever! I made the whole...
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Reviewed on Feb. 11, 2004 by
MACCO
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MACCO
Feb. 11, 2004
These were pretty good. Thank heaven for another reviewer's suggestion for using whole milk, because I only had 2 cups of buttermilk! I would, however, make one tiny suggestion: When adding all the wet ingredients together, make sure the butter has cooled somewhat, so as not to "cook" the eggs in the batter. You'll wind up with super lumpy pancake batter! You could also add the butter to the milk first, mix, then add the eggs, but DO NOT ADD THE BUTTER RIGHT OFF THE STOVE if you've already added the eggs! I also added some vanilla for extra flavor. Light, fluffy, and yummy!
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9 users found this review helpful
These were pretty good. Thank heaven for another reviewer's suggestion for using whole milk,...
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Reviewed on Feb. 26, 2003 by LittleLatte
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LittleLatte
Feb. 26, 2003
These pancakes are so fluffy and absolutely delicious! This recipe makes a lot, so I put leftovers in the freezer then heat then up later in the microwave and they taste great.
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8 users found this review helpful
These pancakes are so fluffy and absolutely delicious! This recipe makes a lot, so I put...
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Reviewed on Jul. 28, 2003 by THESPENCERZ
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THESPENCERZ
Jul. 28, 2003
THANK YOU THANK YOU THANK YOU so much for this recipe!!!My husband loves big breakfasts and I got so tired of cooking boring pancake mixes that tasted so bland. This recipe has made me a pancake lover!! I have cooked these several times, once with milk soured with vinegar (turned out good) and then all the other times with the fresh buttermilk (turned out HEAVENLY). I would not make these again without the fresh buttermilk! I made them for some friends one morning too and both demanded the recipe before they left the house! They just melt in your mouth! Hubby loves them too! The only thing I added was vanilla and some cinnamon - but that's just some flavoring that I like in my pancakes. These are FANTASTIC! Thanks for such a great recipe!
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7 users found this review helpful
THANK YOU THANK YOU THANK YOU so much for this recipe!!!My husband loves big breakfasts and I...
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