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
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
BUTTERMILK PANCAKES I
These are very delicious pancakes and my family loves them.
Provided by LEEMA
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
- Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.
Nutrition Facts : Calories 360 calories, Carbohydrate 46.3 g, Cholesterol 49.6 mg, Fat 15.9 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 503.2 mg, Sugar 16.4 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.
BUTTERMILK PANCAKES FOR ONE
I love pancakes. But making a whole batch isn't always convenient. Sure, I can make them all and freeze them for later, but sometimes, you just don't have time to stand over the stove for that long, when all you want is 2 or 3 pancakes for right now. Well, here's the answer! This recipe makes a total of 3 terrific buttermilk pancakes if you use a 1/3 cup measure.
Provided by TGirl
Categories Breakfast
Time 10m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- In separate bowl, mix egg, buttermilk, and oil, then add to dry ingredients, stirring only until just blended.
- Using a 1/3 cup measure, pour batter onto lightly greased griddle or skillet.
- Turn when bubbles form on top of batter, and continue to cook until second side is golden brown.
- Serve with warm honey or with butter and maple syrup.
Nutrition Facts : Calories 425.5, Fat 13.7, SaturatedFat 3.3, Cholesterol 190.9, Sodium 1188.2, Carbohydrate 56.7, Fiber 2.3, Sugar 6.2, Protein 17.9
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
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
THE BEST BUTTERMILK PANCAKES I HAVE EVER HAD!!!
I am not a big fan of pancakes, but my family is. We had some buttermilk in the fridge to use up, so this is the pancake recipe we made. Some I made plain and some we added blueberries and bananas to. Makes 16 large pancakes.
Provided by Aimchick
Categories Breakfast
Time 40m
Yield 16 pancakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Set griddle to 375.
- Mix all ingredients together in a bowl.
- pour each pancake from 1/2 cup of batter ( add fruit now if you are using fruit).
- when bubbles form and the edges look dry, flip 'em.
- Serve and ENJOY!
Nutrition Facts : Calories 590.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 171.2, Sodium 971, Carbohydrate 80.9, Fiber 2.5, Sugar 16.8, Protein 18.4
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 RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup
Provided by Betsy Carter
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams
BEST BUTTERMILK PANCAKES
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes nine 6-inch pancakes
Number Of Ingredients 9
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.
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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