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 II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
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
THE PERFECT BUTTERMILK PANCAKES
This is a staple in my house on the weekends. Its a hit with my kids and guests that come over. It can easily be double or tripled. They freeze very well so no batter goes to waste. Warm in microwave and they taste like they were just made. You can even dress it with whipped cream and/or fruit of your choice.
Provided by Mebriella
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend the buttermilk, eggs, butter, and vanilla until well combined.
- Slowly add the flour, sugar, baking powder, baking soda, and salt.
- Continue to blend until the batter is thick and smooth.
- Optional: For thinner pancakes - add buttermilk to it out to the consistency you like. For thicker pancakes - add a little more flour to desired thicknessHeat a non-stick frying pan on medium heat and coat it with non-stick spray.
- Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
- Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
- Spray non-stick spray between cooking new pancakes.
- Serve hot with butter and maple syrup.
BUTTERMILK VANILLA PANCAKES
These fella's are so light and beyond flavorful! What else can I say? Just darn good! You will never use pancake mix ever again. Kick it up a notch and add a little cinnamon or a pinch of nutmeg. Change it up even more and use Maple or Almond extract in place of the vanilla! Enjoy!
Provided by Janet Scott
Categories Pancakes
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, blend together flour, sugar, baking powder, and salt.
- 2. add the wet ingredients and mix just until blended. Do not over beat a few small lumps are okay! Heat a large skillet over medium. I used my electric skillet and set at 350 degrees. Using a paper towel in half, and moisten with oil. Carefully rub skillet with oiled paper towel. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully and cook until browned.
- 3. Always practice with one tiny pancake before you load up your griddle. Time to chow down!
THE BEST FLUFFY BUTTERMILK PANCAKES
The BEST Fluffy Buttermilk Pancakes you'll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!
Provided by Trish - Mom On Timeout
Categories Breakfast
Time 22m
Number Of Ingredients 8
Steps:
- Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
- Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
- Let pancake batter rest for 10 minutes.
- Heat a large skillet or griddle over medium-high heat.
- Spray with non-stick cooking spray OR brush with butter or oil.
- Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
- Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
- Serve with butter and syrup.
Nutrition Facts : Calories 120 kcal, Carbohydrate 20 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 255 mg, Sugar 4 g, ServingSize 1 serving
BUTTERMILK PANCAKES WITH VANILLA AND NUTMEG
I have used vanilla and nutmeg in my pancake recipe for 20 years. This is a variation of a recipe I found on Allrecipes when I could not find my old recipe. My husband said these were light and fluffy pancakes the first time I made them. It must be the extra baking powder, or the butter instead of oil in the mix. Two pancakes per serving here, but a pancake stack is three or more! We use a brand of syrup that is made without high fructose corn syrup. Syrup is important!
Provided by ZENNA
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
- Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by 1/2 cup portions onto the griddle, and cook until bubbles form and the edges are dry, about 4 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 187 calories, Carbohydrate 28.9 g, Cholesterol 54 mg, Fat 3.8 g, Fiber 0.9 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 524.2 mg, Sugar 4.8 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.
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