DINER-STYLE BUTTERMILK PANCAKES
These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping 1/4-cupfuls of batter onto your griddle.
Provided by Katherine Sacks
Categories Cook Like a Diner Breakfast Brunch Pancake Buttermilk Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
TRUCK-STOP BUTTERMILK PANCAKES
A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date.
Provided by Steve Whiting
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 51.8 g, Cholesterol 99.3 mg, Fat 9.8 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 865 mg, Sugar 11.8 g
"IHOP RESTAURANT STYLE" BUTTERMILK PANCAKES
This recipe is the taste of IHop, I love these fluffy sweet pancakes with syrup, fruit or jam! The best of the best!
Provided by AZ Food Critic
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large size mixing bowl add flour, baking powder, sugar, salt and baking soda, mix well until completely combined.
- In a medium size mixing bowl, combine the oil, eggs, vanilla and buttermilk. Using a whisk, mix wet ingredients until smooth.
- Slowly add the wet buttermilk mixture to the flour mixture while whisking, making sure no lumps form, whisk batter until completely smooth.
- Spray a griddle or skillet with a nonstick cooking spray.
- Heat griddle or skillet to medium heat.
- Using a ladle or large spoon, pour pancake batter onto hot griddle in desired amounts and shapes. Let pancakes cook until small bubbles show on top and edges look a little browned before flipping.
- Continue to cook flip side until both sides are a golden brown. Serve hot with butter and syrup, or your choice of jam or fruit.
- Makes: 8 to 10 (6") pancakes.
Nutrition Facts : Calories 429.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 97.9, Sodium 952.2, Carbohydrate 55.1, Fiber 1.3, Sugar 18.8, Protein 12
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
BUTTERMILK PANCAKES
These were voted "best buttermilk pancake ever" at my house. They are so light and fluffy ( I hate heavy pancakes). The recipe is very similar to most, but uses 2 eggs. I also think the way they are mixed together contributes to the fluffiness. I hope you enjoy them as much as we do!
Provided by Sweet PQ
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, baking powder, baking soda and salt with a whisk until frothy.
- Add buttermilk and flour. Mix well.
- Cook on lightly greased (I use cooking spray) griddle and serve.
Nutrition Facts : Calories 175.5, Fat 3.2, SaturatedFat 1.2, Cholesterol 95.5, Sodium 551.4, Carbohydrate 27.6, Fiber 0.8, Sugar 3.1, Protein 8.4
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