Light And Fluffy Buttermilk Pancakes Recipes
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.
COUNTRY CHEFS TOP 20 -- LIGHT & FLUFFY BUTTERMILK PANCAKES
Everyone has there top 20 recipes. Well here is the number one recipe the Country Chef uses for breakfast, lunches, and dinners. A very simple combination of humble ingredients, with an incredible melt in your mouth. Always a hit. Constantly having to double or triple this recipe. The recipe card is pretty worn and filled with the various calculations.
Provided by Country Chef
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients together first and set aside.
- Mix eggs, butter milk, and melted butter together.(Yes the melted butter will congeal into little drops if the buttermilk is cold, room temperature works best).
- Combine all together.
- Non-stick pan with butter is the best.
Nutrition Facts : Calories 304.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 125.9, Sodium 544.2, Carbohydrate 42.7, Fiber 1.1, Sugar 12.5, Protein 11.3
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
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 7m
Yield 6 2inch pancakes, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together flour, sugar, baking soda, egg and 1 cup buttermilk.
- Whisk until smooth.
- Heat a griddle over moderate heat until hot.
- Brush lightly with vegetable oil.
- Using a ¼ cup measure filled halfway, make 6 pancakes.
- Serve with butter and warmed maple syrup or honey.
Nutrition Facts : Calories 337.6, Fat 4.2, SaturatedFat 1.5, Cholesterol 110.7, Sodium 1375.5, Carbohydrate 60, Fiber 1.7, Sugar 12.5, Protein 13.7
LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES
Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.
Provided by Maddison
Categories Breakfast
Time 20m
Yield 8 Pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg until fluffy.
- Add remaining ingredients, mix only until smooth.
- Makes 8 (4 inch) pancakes.
- Really good and healthy!
Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6
LIGHT & FLUFFY PANCAKES
I adapted this recipe from 'The Best Recipe Cookbook'. I usually don't have buttermilk in the house so I substitue 1 cup clabbered milk (1 Tbsp. white vinegar plus enough milk to make one cup, let stand 5 minutes before using) or 1 small container yogurt plus enough milk to make 1 cup wet ingredients. If using yogurt you'll probably need to add 1-2 Tbsp. extra milk because the batter will be thicker.
Provided by Elizabeth H
Categories Breakfast
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Whisk dry ingredients in medium bowl. Pour buttermilk and milk into a 2 cup Pyrex measuring cup. Whisk egg white into milk mixture. Mix egg yolk with melted butter, and then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
- Meanwhile, heat griddle or a large skillet over medium-high heat coated with cooking spray. Pour batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.
- VARIATION: BLUEBERRY PANCAKES - Follow recipe for Light and Fluffy Pancakes, pouring a little less than ¼ cup batter at a time onto the griddle. Starting with ½ cup blueberries, drop about seven blueberries on top of each pancake. Proceed as directed in master recipe.
- VARIATION: WHOLE WHEAT PANCAKES - Follow recipe for Light and Fluffy Pancakes, substituting ½ cup whole wheat flour for ½ cup of the all-purpose flour.
Nutrition Facts : Calories 387.3, Fat 10.7, SaturatedFat 5.7, Cholesterol 116.2, Sodium 978.5, Carbohydrate 58.2, Fiber 1.7, Sugar 8.9, Protein 13.7
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STEP 2. Turn the burner down to low, uncover the pot and let the berries simmer until half the water has cooked off. STEP 3. Use the back of a spoon to smash the berries, releasing juices. STEP 3. Add the maple syrup and stir until heated through. Drizzle over your buttermilk pancakes and enjoy!
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