FLUFFY MAPLE BUTTERMILK PANCAKES
These are the best buttermilk pancakes. They are light and fluffy with a touch of maple flavor.
Provided by lwilliams001
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- 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, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 40.1 g, Cholesterol 64.2 mg, Fat 7.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 654 mg, Sugar 15.2 g
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.
SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP
Try Bobby Flay's perfect silver dollar buttermilk-pecan pancakes with bourbon molasses butter and maple syrup recipe from Food Network.
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
- Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
- Bourbon Molasses Butter:
- Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
- Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.
FLUFFY BUTTERMILK PANCAKES WITH MAPLE-BUTTER SYRUP
I've been perfecting my Pancake recipe over the years and I finally did it! These pancakes are super fluffy and delicious. My family was truly impressed. Makes about 12 - 6"diameter pancakes. I use non-stick spray on my griddle but you can use butter.
Provided by Vilmaris
Categories Breakfast
Time 40m
Yield 12-14 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
- Separate egg yolks from egg whites.
- Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
- Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
- Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
- Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
- Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
- Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
- Flip your pancakes and cook for about another 1-2 minutes.
- SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
EXTREME FLUFFY BUTTERMILK PANCAKES
You could also add in a couple small mashed bananas if desired, if you are using syrup in place of brown sugar then use only pancake syrup not maple syrup and add it in with the wet ingredients, servings are only estimated.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 10m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon.
- In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined.
- Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin).
- Pour about 1/4-cup onto a pre-heated greased griddle of frypan.
- Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).
Nutrition Facts : Calories 191.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 59.5, Sodium 424.2, Carbohydrate 25.7, Fiber 0.7, Sugar 6, Protein 5.8
BUTTERMILK PANCAKES
These fluffy American-style buttermilk pancakes are best made fresh and served up for brunch with our decadent apple and pecan topping
Provided by Good Food team
Categories Breakfast, Brunch, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
- For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
- Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
- To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
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