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
Light and delicious and easy to make. Several neighbor girls used to stop by early on their way to school to eat these pancakes. I like maple syrup, but you can cook with chocolate chips or top with fresh or frozen fruit. Since there is no sugar in the pancakes, you can put chutney on them for a spicy taste.
Provided by sofie-a-toast
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix wet ingredients together in a bowl.
- Add dry ingredients and stir until just mixed.
- Heat oil on a griddle (or use no-stick spray).
- Drop batter by large spoonfuls onto pan.
- Turn when they are bubbly on top and golden brown on the bottom.
- Remove from griddle when golden brown.
- Eat.
Nutrition Facts : Calories 249, Fat 7.2, SaturatedFat 1.6, Cholesterol 65.3, Sodium 828.6, Carbohydrate 36.2, Fiber 1.1, Sugar 4.1, Protein 9.1
BUTTERMILK PANCAKES (IHOP STYLE)
This recipe is originally from Top Secret Recipes. I have modified it a little and while IHOP Buttermilk Pancakes are great, these are actually a little bit BETTER!
Provided by Gabe6309
Categories Breakfast
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder, baking soda in a bowl. Mix together well. Add egg (beaten). Then add the oil and Buttermilk. Mix well, but do not over mix. Batter is best when it has some small lumps.
- Heat the skillet to 380F Degrees. Pan is ready when you can dribble droplets of water on the pan and it bounces. Pour the batter to the desired size of pancakes. Wait for the pancakes to bubble and cook on the edges before flipping over. Pancakes are done when they are golden brown on both sides and when they bounce back when touched. Serve with favorite fruit topping or syrup.
Nutrition Facts : Calories 180.6, Fat 7.9, SaturatedFat 1.3, Cholesterol 24.8, Sodium 343, Carbohydrate 23.4, Fiber 0.5, Sugar 8.2, Protein 4.1
BUTTERMILK PANCAKES
This makes a delicious light and fluffy pancake--it's like going out for pancake breakfast but better because it's in the comfort of your own home. The best part of this recipe are the many possible variations--wholewheat, buckwheat, cornmeal, bran, and fruit options. Recipe courtesy of Better Homes and Gardens New Cookbook 2010.
Provided by AmyZoe
Categories Breakfast
Time 15m
Yield 12 standard sized pancakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
- In another bowl use a fork to combine egg, buttermilk, and oil.
- Add egg mixture all at once to flour mixture.
- Stir just until moistened (batter should be slightly lumpy).
- If desired, stir in fruit.
- For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
- Spread batter, if necessary.
- For dollar-sized pancakes, use about 1 tablespoon batter.
- Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
- Turn over when surfaces are bubbly and edges are slightly dry. Serve warm.
- If desired, top with butter, syrup, and additional fruit.
- Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
- Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
- Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
- Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
- Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
- Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
Nutrition Facts : Calories 123.1, Fat 4.2, SaturatedFat 0.8, Cholesterol 16.7, Sodium 199.9, Carbohydrate 17.7, Fiber 0.5, Sugar 3.6, Protein 3.4
"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
FRUIT-TOPPED BUTTERMILK PANCAKES
Years of trying different pancake recipes hasn't changed my opinion that this classic one is best. A generous dollop of warm fruit on top makes the meal truly special.
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended. Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping.
Nutrition Facts : Calories 463.3 calories, Carbohydrate 81.7 g, Cholesterol 65.3 mg, Fat 12.1 g, Fiber 4.4 g, Protein 9.5 g, SaturatedFat 2.5 g, Sodium 650.7 mg, Sugar 46.6 g
PEAR-TOPPED BUTTERMILK PANCAKES
Enjoy these pancakes made using Bisquick Heart Smart® mix and served with warm pear topping - a tasty breakfast that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- In medium bowl, toss pears, lemon juice, honey and cinnamon. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pear mixture; cook 8 to 10 minutes, stirring occasionally, until slightly thickened. Remove from heat; cover to keep warm.
- In another medium bowl, stir Bisquick mix, buttermilk and egg with fork or whisk until blended.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry and bubbles form on top. Turn and cook other sides until golden brown.
- Serve pancakes with warm pear topping.
Nutrition Facts : Calories 116, Carbohydrate 23 g, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 229 mg
PANCAKES
Easy pancakes made from scratch. You can make interesting shapes for the kids, top with fruit fillings, whipped cream, or just plain old pancake syrup and butter.
Provided by Ranikabani
Categories Breakfast
Time 20m
Yield 1 batch of pancakes
Number Of Ingredients 8
Steps:
- Blend all ingredients.
- Brush griddle lightly with oil and heat.
- Drop by spoonfuls onto hot griddle.
- When the pancake bubbles, flip it over.
- Cook the other side until lightly browned.
Nutrition Facts : Calories 916.1, Fat 35.3, SaturatedFat 6.6, Cholesterol 195.8, Sodium 2486, Carbohydrate 121.2, Fiber 3.4, Sugar 24.8, Protein 27.3
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