BUTTERMILK PANCAKES
From the Gourmet International Pancakes and Waffles Cookbook circa 1970. My mom gave me this book when I first moved out on my own. I just recently tried the buttermilk pancake recipe and I can say that we haven't used another pancake recipe since. Light, fluffy, and absolutely delicious. Before this my family preferred a box mix (yuck!) so I am so glad I found this very simple recipe. This feeds my VERY hungry family of 3 sufficiently so I would definitely double if you have a larger family.
Provided by invictus
Categories < 15 Mins
Time 15m
Yield 8-10 pancakes
Number Of Ingredients 7
Steps:
- Place sifter into a medium sized bowl. Sift flour, sugar, baking powder, and salt.
- Combine the eggs, buttermilk, and melted butter in another bowl (I use a large liquid measure).
- Add wet ingredients into dry ingredients and whisk together until combined.
- For each pancake pour 1/3 cup batter (for a pretty large pancake) into a preheated skillet on medium heat that has been melted with butter or sprayed with non-stick spray. Once bubbles start to form and pop in the middle, flip the pancake and brown on the second side.
- Serve with your choice of topping. We like homemade syrup, or jam with sour cream and vanilla yogurt.
Nutrition Facts : Calories 191.2, Fat 7.6, SaturatedFat 4.3, Cholesterol 63.6, Sodium 403.2, Carbohydrate 25.1, Fiber 0.6, Sugar 7, Protein 5.6
"INSTANT" PANCAKE MIX
Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.
Provided by Alton Brown
Yield 3 batches of pancakes (12 pancakes)
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a lidded container. Shake to mix.
- Use the mix within 3 months.
- Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
- Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
- Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
- Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
- Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
- Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
- Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
HOMEMADE PANCAKE MIX
A stack of fluffy, homemade pancakes is only minutes away when you have this mix already in your pantry. The recipe yields 9 cups of pancake mix, enough to make 4 batches of the pancake recipe that follows.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield enough mix for 4 pancake recipes (14 pancakes per recipe)
Number Of Ingredients 12
Steps:
- For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
- To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.
BUTTERMILK PANCAKES
Steps:
- In small mixing bowl, combine all of the ingredients and mix well. Pour by spoonfuls onto a hot, oiled griddle. Spread the batter with the back of the spoon to make thin, crepe-like pancakes. Cook until the batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce.
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.
MASON JAR PANCAKE MIX
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 batches pancake mix (6 to 8 pancakes per batch)
Number Of Ingredients 8
Steps:
- For the pancake mix: Whisk together the flour, sugar, dry buttermilk, baking powder and salt in a large bowl. Divide the mix into 8 quart-sized wide mason jars, about 1 1/2 cups of dry pancake mix per jar. Seal and store until ready to use.
- For finishing and serving: Add 3/4 cup water and 1 teaspoon vanilla extract to a mason jar of pancake mix and shake until completely incorporated.
- Warm a griddle over medium heat and grease with the butter. Drop in the batter with a 1/4-cup measure and fry the pancakes until golden brown and cooked through, 2 to 3 minutes per side. Serve with softened butter and warm syrup.
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
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
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by DJM70
Categories Breakfast
Time 8m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the flour, salt and baking soda.
- In a mixing bowl, combine the buttermilk, egg and melted butter.
- On a hot greased griddle, use about 3 tablespoons of batter for each pancake.
Nutrition Facts : Calories 58.4, Fat 3, SaturatedFat 1.8, Cholesterol 22.4, Sodium 214, Carbohydrate 6, Fiber 0.2, Sugar 0.9, Protein 1.8
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by podapo
Categories Breakfast
Time 18m
Yield 10-14 pancakes
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Add eggs, buttermilk and melted butter.
- Mix until blended, but do not overbeat.
- Pour 1/4 cup per pancake (or to your liking) on lightly oiled skillet.
- Cook first side until bubbles start to form and pop.
- Flip and check other side until lightly browned.
- Serve with butter and favorite syrup.
Nutrition Facts : Calories 165.8, Fat 6.2, SaturatedFat 3.5, Cholesterol 51.4, Sodium 523.8, Carbohydrate 21.6, Fiber 0.7, Sugar 2.5, Protein 5.5
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
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by Nimz_
Categories Breakfast
Time 40m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
- Add the buttermilk, melted butter and vanilla and mix well.
- Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
- You can also mix this together using a wooden spoon or whatever you have.
- Heat lightly greased griddle at 350 degrees.
- Pour about 1/3 cup of the batter onto griddle for each pancake.
- Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
- Repeat with remaining batter.
Nutrition Facts : Calories 628.2, Fat 25.3, SaturatedFat 12.4, Cholesterol 171.2, Sodium 1659.5, Carbohydrate 80.9, Fiber 2.3, Sugar 16.7, Protein 18.4
BABY BUTTERMILK PANCAKES WITH STICKY BANANAS & BRAZILS
Pile 'em high - these simple and scrumptious buttermilk pancakes are guaranteed to be a real crowd pleaser
Provided by James Martin
Categories Breakfast, Dessert, Treat
Time 50m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Place the flour, salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter.
- Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked.
- To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. Arrange the pancakes on a serving dish and spoon over the nut and banana mix, then serve with extra syrup and a dollop of yogurt or crème fraîche.
Nutrition Facts : Calories 806 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 87 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.57 milligram of sodium
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
RECIPE: HOMEMADE BUTTERMILK PANCAKES
Make and share this Recipe: Homemade Buttermilk Pancakes recipe from Food.com.
Provided by Lavender Lynn
Categories Breakfast
Time 30m
Yield 16 pancakes
Number Of Ingredients 9
Steps:
- Whisk together the flour, baking powder, baking soda, sugar and salt; set aside. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs. Add the buttermilk mixture to the flour mixture. Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
- Heat a griddle or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side. Repeat with remaining butter and batter. Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples are excellent with these. Makes about 16 depending on the size you make them. Can halve recipe.
- Buttermilk Substitute: Can substitute 3/4 cup of regular milk, but if you do, add 2 teaspoons of baking powder and eliminate the baking soda, or make a homemade buttermilk substitute using regular whole milk and vinegar. A buttermilk substitute will never take the place of real buttermilk, but it will work in a pinch.
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by icecoldcm
Categories Breakfast
Time 15m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Put the wet and dry ingredients into separate bowls and whisk each. Just a gentle mixing of each.
- Add roughly half of the dry mix into the wet and whisk smooth, not too long.
- Add the remainder of the dry mix and barely whisk together. Make sure all of the flour is mixed inches You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic. This will make for airier pancakes.
Nutrition Facts : Calories 142.3, Fat 5.5, SaturatedFat 3.2, Cholesterol 36.5, Sodium 342.2, Carbohydrate 19, Fiber 0.4, Sugar 7, Protein 4
WHOLE-WHEAT BUTTERMILK PANCAKES
If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
- Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
- Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.
BROWN BUTTER AND POWDERED BUTTERMILK PANCAKE MIX
With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.
Provided by Kendra Vaculin
Categories Breakfast Pancake Brunch Butter Buttermilk Quick & Easy Egg Mother's Day Father's Day Easter Peanut Free Vegetarian Kid-Friendly
Yield Makes 6 cups mix, enough for two batches of 18 pancakes each
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly.
- Add remaining ½ cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together. This is your pancake mix; store at room temperature in an airtight container until ready to use.
- For each batch of pancakes, measure pancake mix into a large bowl. In a medium bowl, beat eggs until smooth. Add seltzer and whisk to combine. Add the wet mixture to the dry and whisk to just combine.
- Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil. Working in batches, scoop the pancake batter into the pan using a ¼ cup measure. Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes. Flip the pancakes and cook until set through, 1-2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.
IHOP BUTTERMILK PANCAKES
I got this recipe years ago from CopyKat Creations website. These are the only pancakes made in my house. They are fabulous. NOTE: I do use the extra buttermilk for a thinner batter. These are light and fluffy.
Provided by children from A to Z
Categories Breakfast
Time 30m
Yield 9 4-5inch pancakes
Number Of Ingredients 8
Steps:
- Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
- With a spoon mix all ingredients and beat until smooth.
- Spray a griddle for frying pan with nonstick spray.
- Heat pan or griddle to medium low heat.
- Fry pancakes until small bubbles show on top before flipping pancakes.
- If batter is too thick add a little more buttermilk.
Nutrition Facts : Calories 119.1, Fat 4.1, SaturatedFat 0.8, Cholesterol 22.3, Sodium 310.8, Carbohydrate 16.6, Fiber 0.5, Sugar 3.2, Protein 3.8
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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