Star Bread

Star Bread is a visually stunning, decadent tasting sweet bread, that will be the talk of the table. Whether it’s for the holidays or a special occasion this eye pleasing, mouth watering bread is the way to go.

Bread is the ultimate comfort food for me, it’s so luscious and satisfying, especially when it’s homemade with love.  Whether it’s this recipe or Grandma’s Perfect Homemade Bread Recipe, Easy Homemade Naan Bread, or Easy Cheesy Garlic Bread, they will all hit the spot!

Christmas Star Bread

I’m not entirely sure on why this is called Star Bread, but I’m guessing it has to do with not only the shape, but the fact that it will quite literally be the star of the meal. This isn’t just bread, it’s art. And it’s art you can eat! And it tastes absolutely divine. Everyone will not only rave about how beautiful and intricate your star bread looks, but the fact that it is simply delicious. Make it for breakfast or brunch. Make it for a holiday or celebration, anyway and anytime you make it, it’ll make you the star baker!

Now before you say to yourself, that looks too hard. Let me tell you it’s super easy. Truly! Anyone who can use a pizza cutter or even a knife can make this bread. If you are worried about your cutting skills you can even use a template, or a big bowl turned upside down to cut around to get it perfect. The mesmerizing swirls and beautiful shape of this star bread all add to its elegance. The sweet filling isn’t just for show, it is just as rich and tasty as it is beautiful.

Bread Dough Ingredients 

This is your basic enriched dough with milk and butter added for increased structure and flavor. Most of these ingredients you might already have on hand. If not, they can all be found easily at your local grocery store.

• Milk: Use whole or 2% milk if you can, it helps the dough become extra soft when baked.
• Butter: Adds incredible flavor.
• Instant Yeast: This can be made with active yeast too.
• Sugar: This feeds the yeast
• Salt: This actually retards the yeast from getting too active and adds important flavor to the bread.
• Flour: I used all purpose flour, unbleached flour also works.

Apple Filling Ingredients 

• Apple Butter: Make your own for incredible flavor, or you can purchase at your store.
• Egg Wash: Helps create that deep golden color and stick it all together.
• Egg
• Milk
• Powdered Sugar for Dusting: This is optional, but oh it looks stunning!

Creating This Amazing Pull Apart Bread

Because of the extra richness the star bread will rise slightly slower than usual.  So don’t worry if it isn’t rising as fast as you think it should. This beauty does take a bit of patience, but it’s worth it. It truly is simple to do and the apple butter flavor is to die for. It looks like a lot of instructions, but we’re breaking it down into lots of steps so it’s easier to follow. You got this! Now go make it!

1. Scald: In a small saucepan add the milk and over medium heat bring to a simmer, stirring occasionally. Turn the heat off and add the cubed unsalted butter. Stir until the butter melts completely. Pour the hot milk mixture into a stand mixer bowl and set aside to cool to below 110 degrees F.
2. Bloom: When the milk the mixture is cool enough add the yeast and stir. Let it sit for 5 min to bloom.
3. Mix: In a medium bowl, add the flour, sugar, salt and mix to blend. Transfer the flour mixture to the stand mixer bowl with the warm yeast and mix gently.
4. Knead: Using a dough hook on speed 2 knead for about 7-10 min. The dough should start pulling away from the side of the bowl.
5. Rise: Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl. Over, and let rise in a warm place for 1-2 hours until at least doubled in size.

Layering and Creating the Beautiful Star Shape

1. Cut: Turn the dough out onto a lightly floured surface and cut into 4 equal portions. Shape into balls.
2. Roll: Roll on dough ball  out into a circle about 9″-10″ in diameter. Place it on a piece of parchment paper and spread 2 tablespoons of apple butter over it.
3. Layer: Roll another dough ball out to the same size as the first one and place it on top, spread another 2 Tablespoons of apple butter over the top. Repeat for the 3rd and 4th dough ball. You should end up with 4 layers of dough and 3 layers of apple butter.
4. Mark: With the back of a round cookie cutter or a cup, mark a 3″ circle in the middle. Cut the dough into 16 sections leaving the 3″ circle in the middle untouched.
5. Twist: Take two sections away from each other and press the end together to form the star point. You should end up with 8 star points. Cover and let rise for 20 minutes.
6. Bake: Beat the egg with a tablespoon of milk and brush it lightly over the star bread. Bake for 30 min until golden brown. Dust with powdered sugar before serving.

Tips and Info for the Best Star Bread Ever

Working with yeasted breads can be intimidating don’t stress it. It’s really simple. If you feel like you need to practice try these favorites, Copycat Texas Roadhouse Rolls, Quick 45 Minute Cinnamon Rolls and Homemade Parker House Rolls. You’ll be an expert in no time, and adding star bread to your rotations will be excellent. It’s such a gorgeous bread!

• Yeast: For this recipe I used instant yeast, which means you don’t have to mix it with the warm milk first if you don’t want to. Active yeast means you need to activate it. Which means you will definitely want to mix it with the warm milk first to feed it and to get it going.
• Warm Milk:  Make sure your milk is below 110 degrees F before you add the yeast or you’ll kill it. But also make sure it’s above 80 degrees F or it won’t activate it, it’ll be too cool. If you have a thermometer use it for best results.
• Shortcut: If you don’t trust your bread making skills you can use frozen bread dough. Use two loaves of frozen bread dough. Once thawed cut each loaf in half to create your 4 circles.
• Don’t sweat it: Even if your circles aren’t perfect, most of the time mine are not, don’t worry about it. It always seems to come out just as beautiful and tastes just as amazing.
• Twist: I found that you only need to twist the sections twice.

Christmas Bread Variations

There are multiple ways to fill this bread. The apple butter is one of my favorites though. Its silky smooth sweetness is the perfect balance of tart, sweet and spice. The variations for this are endless.

• Cinnamon and Sugar
• Your favorite Jam (raspberry, strawberry, apricot…)
• Nutella
• Orange using butter, orange juice, orange zest and sugar
• Cinnamon, nuts and raisins
• Make a glaze with powdered sugar, milk and vanilla to drizzle over the top instead of the powdered sugar.
• Make it savory with pesto, tomato sauce, herbs, pepperoni, sausage, or cheese , etc.

Storing Baked Star Bread

Store this bread in an airtight container or bag once it’s completely cooled. Keep at room temperature for up to 4 days. Freeze for up to 3 months.

More Sweet and Savory Breakfasts

Making things that taste amazing is part of the fun of baking, but if they look just as fun and great, that’s even better. Try some of my favorites that not only taste but look spectacular.

• Sticky Buns
• Easy Beignets Recipe
• Quick 45 Minutes Cinnamon Rolls
• Cherry Almond Cream Cheese Breakfast Braid
• Coffee Cake 

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Star Bread

Star Bread is a visually stunning, decadent tasting sweet bread, that will be the talk of the table. Whether it's for the holidays or a special occasion this eye pleasing, mouth watering bread is the way to go.

Course Breakfast, Dessert

Cuisine American

Keyword star bread, star bread recipe

Prep Time 45 minutes

Resting time: 1 hour 20 minutes 30 minutes

Total Time 1 hour 15 minutes

Servings 12 People

Calories 170kcal

Author Alyssa Rivers

Ingredients

Dough

• 1 cup whole milk
• 2 ounces unsalted butter
• 2 teaspoon instant yeast
• ¼ cup granulated sugar
• 1 teaspoon kosher salt
• 2 ½ cup all-purpose flour
• Extra flour for rolling

Filling

• 6 tablespoon of apple butter
• Egg wash
• 1 large egg
• 1 tablespoon milk
• Powdered sugar for dusting

Instructions

• Add milk to a small saucepan and bring to a simmer over medium heat stirring occasionally. Turn off the heat and add cubed unsalted butter to the hot milk, stirring until the butter melts completely. Pour the hot milk mixture into a stand mixer bowl and set aside to cool to below 110°F.
• When the milk mixture is cool enough, stir in the instant yeast and let it sit for 5 minutes to rehydrate.
• In a medium mixing bowl, add flour, sugar and salt, stir to distribute evenly. Transfer the flour mixture to the stand mixer bowl with the warm liquid mixture, and knead with the dough hook on speed 2 for about 7 - 10 minutes. The dough should start pulling away from the side of the bowl.
• Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl. Cover, and let rise in a warm place for 1 - 2 hours until at least double in size.
• Turn the dough out onto a lightly floured surface and cut into 4 equal portions. Shape into balls.
• Roll one dough ball out into a circle about 9”-10” in diameter. Place it on a piece of parchment paper and spread 2 tablespoons of apple butter over it. Roll another dough ball out to the same size as the first one and place it on top, spread another 2 tablespoons of apple butter over it. Repeat for the 3rd and 4th dough ball. You should end up with 4 layers of dough and 3 layers of apple butter.
• Mark a 3” circle in the middle with the back of a round cookie cutter or a cup. Cut the dough into 16 sections leaving the 3” circle in the middle untouched.
• Twist two sections away from each other and press the end together to form the star point. You should end up with 8 star points. Cover and let rise for about 20 minutes.
• Preheat the oven to 350°F.
• Beat 1 large egg with a tablespoon of milk to make the egg wash. Lightly brush egg wash over the top of the bread and bake for 30 minutes until golden brown.
• Remove the bread from the oven and let cool on a wire rack.
• Dust with powdered sugar before serving.

Nutrition

Calories: 170kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 211mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 174IU | Calcium: 32mg | Iron: 1mg

 

 

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Mashed Potato Balls

Mashed Potato Balls are an irresistible appetizer or a quick lunch if you’ve got some leftover mashed potatoes on hand. They’re loaded with cheddar cheese, bacon, and chives and then pan-fried until nice and crispy!

Make it an appetizer party by adding some Deviled Eggs with Bacon, The Best Raspberry Baked Brie, and an Hot Spinach and Artichoke Dip to the menu!

Mashed Potato Balls

These guys are a real treat! Crispy on the outside, soft inside, and bursting with delicious bacon and cheese flavor.

We often serve these as an appetizer. They practically fly off the serving plate and people rave about them.

But this is also a recipe that we’ll make for a quick lunch or dinner when we have some leftover mashed potatoes on hand. Pair them with a simple green salad and you’re set!

How To Make Mashed Potato Balls

If you can make mashed potatoes, you can make mashed potato balls!

1. Boil and mash some potatoes.
2. Mix in some crispy bacon, cheese, and chives.
3. Roll into balls, dip in egg, then roll in panko breadcrumbs.
4. Pan-fry the balls in a little oil until they’re nice and crispy.

Can I use Leftover Mashed Potatoes?

Yes, this is a great recipe to transform leftovers into something new and fresh.

Keep in mind that if there is too much moisture (butter/cream) in the mashed potatoes, the balls can split open when you fry them. If you’re concerned, roll 1 or 2 balls in panko and fry them. If they split open, add an extra egg to the potatoes.

How Long Will These Last In The Fridge?

Mashed potato balls will keep well for 2-3 days in your fridge in a covered container.

The best way to reheat leftover mashed potato balls is to bake them in a 350-degree oven for about 15 minutes, or until they are warmed through.

Can These Be Frozen?

Yes,! Cooked mashed potato balls freeze very well. Let them cool completely then transfer them to a tray and put them into your freezer. Once they’re frozen, you can store them in a freezer-safe bag.

To reheat frozen mashed potato balls, bake them from frozen in a 420-degree oven for about 20 minutes.

Variations to Try

While we love the classic bacon and cheddar combination, you can flavor these in many different ways.

• Buffalo: add some hot sauce and use blue cheese instead of the cheddar.
• Jalapeño popper: add a little cube of cream cheese and a pickled jalapeño inside the balls.
• Italian: add some minced salami and some Italian seasoning.
• Tex-Mex: add some corn, minced red pepper, and use jack cheese.

Popular Appetizer Recipes

• Insanely Delicious Hot Crab Dip
• Jalapeno Bacon Cheeseball
• Easy and Awesome Pimento Dip
• Cheesy Hot Corn Dip
• Awesome 7 Layer Dip

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Mashed Potato Balls

Mashed potato balls are impossible to resist! They have creamy mashed potatoes, cheddar cheese, and bacon inside and are crispy on the outside.

Course Appetizer

Cuisine American

Keyword mashed potato balls

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 28 balls

Calories 101kcal

Author Kristen Stevens

Ingredients

• 1 ½ pound peeled potatoes
• 2 tablespoons butter
• 1 teaspoon salt
• 6 ounces bacon cooked crispy then crumbled
• 1 ½ cups grated cheddar cheese
• 2 tablespoons minced chives
• 3 large eggs, divided
• 1 cup panko breadcrumbs
• ½ cup cooking oil

Instructions

• Cut the peeled potatoes into quarters and put them into a pot. Cover them with 1 inch of water then bring the pot to a boil. Continue to boil until the potatoes are soft, about 12-15 minutes. Drain the water then put the potatoes back into the pot.
• Add the butter and salt to the potatoes and mash them well with a potato masher. Put them into your fridge, uncovered, and let cool.
• When the potatoes are cold, add the crispy bacon, cheddar cheese, chives, and egg to the mashed potatoes and mix well.
• In a wide bowl, whisk the remaining eggs with 2 tablespoons of water. Add the panko to another wide bowl. 
• Use a medium-sized cookie scoop to scoop out 28 balls. Dip the balls first into the egg and then into the panko. Move all the rolled balls to a cookie sheet or a plate. 
• Heat the oil in a high-sided frying pan. Working in 2-3 batches, fry the mashed potato balls just until they turn golden.

Notes

This is a great recipe to use leftover mashed potatoes, like these Roasted Garlic Mashed Potatoes. You'll need about 3 cups of leftover mashed potatoes to make this recipe. 

Nutrition

Calories: 101kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 184mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Calcium: 48mg | Iron: 1mg

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Slow Cooker Honey Garlic Mustard Glazed Ham

Slow Cooker Honey Garlic Mustard Glazed Ham is the perfect merge of sweet, salty and a touch of spice. This super easy, gorgeously glazed ham will be the talk of the table, with a flavor so divine, it’s sure to impress.

For a sensational meal serve this decadent ham with some of side dish winners such as; The Best Creamy Scalloped Potatoes of Your Life, Jiffy Corn Casserole (only 5 ingredients) and The World’s Best Green Bean Casserole.

Honey Garlic Mustard Glazed Ham

Let’s talk about this ham!  I am so excited to share it with you! I especially love an amazing ham at Christmas time, and this ham was the BEST ham that I have ever had. The flavor combination of honey, mustard and garlic is sensational. The sweet and a hint of zing match perfectly with the saltiness of the ham, creating mouthwatering flavor. You are going to love it!

The best part of this recipe is that it cooks right in the slow cooker. It’s so easy. This will be perfect for a big family dinner, a party, a holiday or any special occasion. The fact that you can cook it in the slow cooker means it will free you up to do other things, and still be able to put a spectacular dinner on the table.

Glazed Ham Ingredients

This recipe couldn’t be more simple, these ingredients are all easy to find if you don’t have them in your pantry all ready to go. As a note I used stone ground Dijon mustard, some Dijon mustards can be pretty spicy. Use what you and your family likes best.

• Pre-cut Spiral Sliced Ham: You can usually find these anytime of the year, but especially during holidays such as Christmas and Easter.
• Honey: Pick your favorite honey, I like honey with a good strong flavor.
• Dijon Mustard: This brings the spicy kick to the sauce.
• Worcestershire Sauce: This helps with the savory flavor of the sauce.
• Minced Garlic: Use fresh for the best flavor, but jarred garlic works in a pinch.
• Garlic Salt: This will add an extra punch of garlic and the salt you’ll want to help balance out the sweet.

Making Honey Ham in the Slow Cooker

The slow cooker does the work in this recipe which is perfect. It frees up my oven to make Copycat Texas Roadhouse Rolls to go with it. If you have leftover rolls you can make Ham and Cheese Sliders with the rolls. So yummy! Making this Ham can’t get much easier, but it will taste like you slaved all day. It’s truly mouthwatering.

1. Blend: In a blender combine the honey, Dijon mustard, Worcestershire sauce, garlic and garlic salt. Pulse till fully combined.
2. Reserve:  Reserve half a cup of the sauce to use after the ham is cooked.
3. Cook: Place the ham face down in the slow cooker and pour the glaze over the top. Cook on low for 3-4 hours till heated through. Pour the reserved sauce over the top right before serving.

What Kind of Ham Should I Use?

There are many different kinds of cuts of ham out there and it can be confusing on what to buy. Most hams you’ll find are pre-cooked. This means all you need to do is warm them through. There are such things as fresh hams, where they are uncooked and must be fully cooked before serving. They will usually have the word “fresh” in their name and have cooking instructions on them. They are required to have those instructions, so you will know how to cook it if you bought one.  Then there are cured or smoked hams. This is a reference to how they are prepared.  So with all that said here are a few tips to buying a ham when using this recipe.

• Whole spiral cut: I used a whole spiral cut ham with the bone in for this recipe and they are probably the best hams to use. They are pre-cooked and can be found in just about every store. Having the bone in actually contributes to them being moist and tender.
• Butt-end: These hams tend to fit in your slow cooker a little easier, but may not come spiral cut.
• Spiral Cut: Having it already cut will allow the luscious sauce to seep in between the slices. If your ham isn’t cut, don’t worry. You can score your ham with deep cuts about an inch deep or so. Cut it lengthwise then again in the opposite direction to create a crisscross pattern on top. This will also allow the sauce to penetrate the ham.
• Fit: I used an 8 pound ham, this was perfect for my slow cooker. You should think about the size of your slow cooker when buying your ham. You want it to fit.
• Cook: No matter what kind of ham you buy, whether it’s fresh or pre-cooked, cook your ham till the internal temperature to reaches 145 degrees F.

Tips and Tricks for The Most Delectable Slow Cooker Glazed Ham

You really can’t go wrong with this recipe. It’s so easy that even beginners can use it and put a nice ham on the table. Here are a few tips to help make sure it’s a show stopper.

• Do I need to Baste my Ham during Cooking? No, you don’t have to baste with this recipe, but if you want to you certainly can.
• Can I cook it on High? I have found cooking it on high tends to dry out the ham. Cooking it on low will ensure a tender moist ham.
• What do I do with the extra sauce in the Slow Cooker? When the ham is done, let it rest on a platter or cutting board covered with foil. Meanwhile turn the slow cooker on high and bring the sauce to a boil, or transfer to a pot and bring to a boil on the stovetop. Let it reduce and thicken and serve along with the ham. YUM!
• Can I cook this in the oven? Yes, absolutely! And it will taste just as good. Place the ham in a large roasting pan. Pour the glaze over the top. If the lid doesn’t fit or you don’t have one, simply cover with foil. Bake at 325 degrees F for 15-20 minutes per a pound till the temperature reads 140-145 degrees F. Baste the ham every hour or so if you desire. And for a nice golden crispy top remove the foil for the last 20 min.
• How can I store the leftovers: Slow Cooker Honey Garlic Mustard Glazed Ham leftovers are the best, see below for some ideas on how to use up your extras. This ham will keep in the fridge for up to 4-5 days in an airtight container. It also freezes well and can be used at a later date. Freeze in an airtight freezer safe ziplock bag or even use a food-saver bag to seal it tight, and keep in the freezer for up to 3-4 months.

 

What To Make Out of Leftover Ham

One of the best things about cooking a ham is the leftovers. Ham is so good in so many things, take your pick from these winners.

• Better Than Takeout Ham Fried Rice
• Hot Ham and Swiss Pinwheels
• Ham and Potato Cheddar Soup
• The Ultimate Easy Cuban Sandwich
• Hawaiian Macaroni Salad

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Slow Cooker Honey Garlic Mustard Glazed Ham

This ham was the BEST ham that I have ever had. I couldn’t even believe the flavor and how incredible it was.

Course Dinner, Main Course

Cuisine American

Keyword ham recipes, honey garlic mustard glazed ham, honey glazed ham

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 16 Servings

Calories 625kcal

Author Alyssa Rivers

Ingredients

• 8 pound precooked spiral cut ham precooked spiral cut bone in
• 1 cup honey
• 1/2 cup Dijon mustard I used stone ground dijon
• 3 Tablespoons Worcestershire sauce
• 1 tablespoons minced garlic
• 1 teaspoon garlic salt

Instructions

• Combine honey, dijon mustard, Worcestershire sauce, minced garlic and garlic salt in a blender and pulse until smooth. Reserve 1/2 cup of the sauce to pour on top at the end.
• Place ham face down in the slow cooker and pour glaze on top. Cook on low for 3-4 hours or until heated through. Pour the reserved glaze on top right before serving.

Notes

Updated on December 13, 2020

Originally Posted on December 15, 2014

Nutrition

Calories: 625kcal | Carbohydrates: 19g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 141mg | Sodium: 2958mg | Potassium: 700mg | Fiber: 1g | Sugar: 18g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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The Best Buttermilk Pancakes

The best and only Buttermilk Pancake recipe that you will ever need! Perfectly fluffy every single time! Soft and pillowy with a tender crumb, these are going to be a hit at the breakfast table.

Serve these delicate pancakes with a pat of butter and this To Die For Buttermilk Syrup or Homemade Strawberry Freezer Jam. Add some Scrambled Eggs and Perfectly Baked Bacon for a breakfast that will surely satisfy any hunger.

Buttermilk Pancake Recipe

I have been in search of the perfect buttermilk pancake recipe for my family. After trying several I found the best one. It is from the Martha Stewart Cookbook and they claimed it was the best one too! I had to put it to the test. They said that the secret to fluffy pancakes is to not over mix the batter. Leave small lumps in the pancakes to ensure fluffy and flavorful pancakes every time. They are fluffy thick clouds of joy!

With a golden crisp outside and a fluffy inside these are a welcome sight on the table first thing in the morning! They’ll be worth getting up for!  This will be the only buttermilk pancake recipe that you will need! It truly is the best! It is easy to whip up in a matter of minutes and I know that your family is going to love it too!

Homemade Buttermilk Pancake Ingredients

These perfect pancakes are made with ingredients you probably already have on hand, so you will be able to whip them up anytime you want. Don’t have buttermilk? Don’t worry I’ll tell you how to make your own below. Now there is no excuse, you can have these amazing pancakes anytime your heart desires!

• Flour: All purpose flour works best
• Sugar: Use granulated sugar
• Baking Powder: This is the rising agent
• Baking Soda: Using baking soda along with the buttermilk is what creates those bubbles for ultimate fluffiness
• Salt: Balances out the flavor
• Eggs: Make sure to use Large eggs and slightly beat them before adding them in to the batter.
• Butter: Use unsalted butter melted
• Buttermilk: The star of the pancakes, it adds that classic tang that we all love

Making Fluffy Buttermilk Pancakes

Ok, I’ll say it again the secret to making perfect fluffy pancakes every time is not over mix. Remember it should have small lumps in it. That’s going to be ok. Don’t panic. This is what makes them so yummy.

1. Whisk: In a large bowl mix together the flour, sugar, salt, baking soda, and baking powder.
2. Mix: Slightly beat the eggs and add to the mixture along with the buttermilk, and melted butter. Mix until just incorporated.
3. Cook: On a preheated griddle to 375 degrees spray cooking spray or melt butter. Add about 1/3 cup to 1/2 cup to the griddle. Once the edges harden and the bubbles form on top, about 2 min, flip to cook on the other side. Cook till the bottom is golden brown, about another 2 min. Repeat with remaining batter. Makes about 9 pancakes

Buttermilk Hints

Buttermilk is such an incredible ingredient to cook with. It’s not very good to drink by itself, it’s thick and sour, but add it to a recipe and it becomes magical. It creates the most tender, moist, flavorful breads and cakes. It adds flavor and richness to dressings and marinades. And when mixed with a base such as baking soda, it creates lightness to your baked goods including these pancakes. The other thing I love about buttermilk is that if I don’t have any I can make it in a matter of minutes. That being said, using the real stuff is best, hands down. It will create that thick, rich, creamy batter that equals dynamite pancakes. Only use the substitute in a pinch.

• Making Buttermilk: Mix 1 cup of milk (whole or 2%) with 1 Tablespoon vinegar or lemon juice. Let it sit for about 10 min. Once it starts to curdle stir it up and use it as you would buttermilk. This is a 1:1 ratio substitution for buttermilk.
• Why Buttermilk Makes Everything so LIght and Fluffy: Buttermilk is very acidic. That’s what creates the tangy sometimes sour and bitter flavor. When you add the baking soda or another base, a wonderful chemical reaction occurs. This reaction creates the byproduct of carbon dioxide which forms air bubbles, these bubbles are what create the light and fluffy baked goods.
• Don’t Over-mix and Use Immediately: This is why you don’t want to over mix it. It will kills the bubbles and the reaction. Also you want to wait to add the base to the batter till right before baking, if you allow it to sit too long before baking the bubbles will dissipate on their own before it can help your pancakes, or biscuits or cakes rise.

Variations to Your Perfect Pancakes

Buttermilk pancakes are like a blank slate you can add flavors and textures too. It’s a mild flavor on it’s own so it’ll easily adapt to the variations. You can really get creative with what you add. My only suggestion is that if you add fruit, nuts, or chocolate mix it into the batter before you cook it. By incorporating them into your mix instead of just adding it on top will prevent burning of your add Ins. You may need to put batter in separate bowls to add mix-Ins if you want to make several different kinds at once. Again don’t over-mix, gently fold in your mix-Ins

• Fruits: Anything goes here basically. Berries, bananas, apples, peaches, are all good. If you use frozen fruit, let it thaw slightly before adding it so it will finish thawing as it cooks. Zesting citrus adds a nice zing. Don’t forget you can top these pancakes with fresh fruit as well.
• Nuts: Chopped nuts add a nice crunch, I recommend not overdoing it, however. A little bit of nuts goes a long way.
• Other: If you think it’ll go good in pancakes you can add it. Think chocolate, flaked coconut, and dried fruit.
• Flavorings: Add a teaspoon of your favorite flavoring to give your pancakes a different taste. Almond, vanilla and coconut extracts are favorites. Spices also add incredible flavors, cinnamon nutmeg, or even pumpkin spice. The possibilities are endless.

Freezing Leftovers

One of my favorite things to do is make a double or triple batch of pancakes and cook them all at once. I’ll freeze the leftovers for those mornings that I need breakfast on the table fast.

• Completely cool the pancakes on a wire rack. Place on a cookie sheet in a single layer and freeze for 1-2 hours. Just long enough to start to freeze them. Transfer them to a freezer safe bag. These will keep for up to 2 months.
• When ready to use, remove from the freezer and either pop them into the toaster or microwave. No need to thaw before reheating.

More Delicious Breakfast Recipes to Try

Pancakes are the perfectly morning comfort food. They are filling, tasty and the ability to customize them is endless. There is just something wonderful about pancakes. Try these different recipes to mix up your morning routine.

• Grandma’s Perfect Fluffy Pancakes
• The Best Ever German Oven Pancake
• The Best Breakfast Casserole
• Quick 45 Minute Cinnamon Rolls
• Secret Ingredient French Toast  

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The Best Buttermilk Pancakes

The best and only Buttermilk Pancake recipe that you will need! Perfectly fluffy every single time!

Course Breakfast, Main Course

Cuisine American

Keyword best buttermilk pancakes, buttermilk pancakes, Buttermilk pancakes recipe, homemade buttermilk pancakes, pancakes

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 9 Pancakes

Calories 228kcal

Author Alyssa Rivers

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter melted

Instructions

• Preheat the griddle to 375 degrees. In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar together. Add the eggs, buttermilk and melted butter. Mix until incorporated but leave small lumps in the batter.
• Spray the griddle with non stick cooking spray. Add about 1/2 cup of the batter to the hot griddle. Once the edges start to harden and small bubbles form, about 2 minutes, flip to the other side. Cook until golden at the bottom.
• Repeat with the remaining batter. Serve with buttermilk syrup or fresh fruit. Makes about 9 pancakes.

Notes

Updated on December 12, 2020

Originally Posted on November 4, 2014

Nutrition

Calories: 228kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 353mg | Potassium: 243mg | Fiber: 1g | Sugar: 8g | Vitamin A: 347IU | Calcium: 142mg | Iron: 2mg

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