Copy Cat Diner Style Pancakes No Buttermilk Needed Food

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PERFECT PANCAKE RECIPE WITHOUT BUTTERMILK



Perfect pancake recipe without buttermilk image

Provided by Rachel Ballard

Time 27m

Number Of Ingredients 8

2 eggs (large)
1 1/4 cups milk
2 teaspoons vanilla extract
3 tablespoons butter (melted)
1 1/2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar (substitute 1/4 cup malted milk powder for a more "diner style" pancake )

Steps:

  • In a medium bowl beat the eggs, milk, vanilla and butter. Set aside.
  • In a small bowl mix the flour, salt, baking powder and sugar (or malted milk) and whisk together.
  • Pour the flour mixture in to the egg mixture and whisk gently a few times to combine. Stop as soon as no pockets of flour remain. Let batter rest a minimum of 10 minutes or up to overnight in the fridge before cooking.
  • While the batter rests, pre heat a griddle or non stick pan over medium heat until warm. Grease with butter or flavorless oil and use a test drop of batter to see if the pan is ready. It should sizzle gently.
  • Using a 1/4 cup of batter, make circles on the pan but don't mash or spread out the batter. It will spread as it cooks.
  • Reduce heat to medium low and cook pancakes until the edges begin to try and bubbles forming on the surface begin to pop--about 4 to 5 minutes.
  • Flip the pancakes and cook 1 to 2 more minutes or until the pancakes spring back when pressed in the center.
  • Serve warm with maple syrup, butter and fruit.

Nutrition Facts : ServingSize 3 pancakes, Calories 473 kcal, Carbohydrate 62 g, Protein 13 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 149 mg, Sodium 771 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g

DINER-STYLE BUTTERMILK PANCAKES



Diner-Style Buttermilk Pancakes image

These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping 1/4-cupfuls of batter onto your griddle.

Provided by Katherine Sacks

Categories     Cook Like a Diner     Breakfast     Brunch     Pancake     Buttermilk     Maple Syrup     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup cold seltzer water or club soda
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, plus more
Pure maple syrup (for serving)

Steps:

  • Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
  • Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

BETTER THAN COPYCAT BUTTERMILK PANCAKES!



Better Than Copycat Buttermilk Pancakes! image

These pancakes are soooooooo good. I have been trying for a great pancake recipe for a long time. I finally found one with the help of my wonderful nephew, Gabriel. Try them. You will be pleasantly surprised! These pancakes are made with Splenda. Thanks Gabriel for helping your Nana. I love you.

Provided by Chef OnMyMom

Categories     Breakfast

Time 45m

Yield 14 pancakes, 4 serving(s)

Number Of Ingredients 8

2 1/2 cups flour
1/2 cup Splenda sugar substitute
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
2 eggs (slightly beaten)
4 tablespoons vegetable oil
3 cups buttermilk (or 2 1/2 cups milk & 1/2 cup vinegar)

Steps:

  • 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
  • 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
  • 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
  • 4. Pour approximately 1/3 cup batter for each pancake.
  • 5. Cook until bubbles form on top and the edges start to look dry.
  • 6. Turn with a spatula and cook the other side to a rich, golden brown.
  • 7. Remove pancake and top with butter and syrup and enjoy!

Nutrition Facts : Calories 516.2, Fat 18.4, SaturatedFat 3.7, Cholesterol 100.3, Sodium 1489.1, Carbohydrate 69.7, Fiber 2.1, Sugar 9.1, Protein 17.3

NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA



Nut 'n' Honey Pancakes Adapted from Brownstone Diner & Panca image

This recipe is from Guy Fieri Diners, Drive-Ins, and Dives, and is adapted from Brownstone Diner and Pancake Factory in Jersey City, NJ. I used a buckwheat pancake mix which was very hearty, but feel free to use what you have on hand or prefer. I also threw in a splash of vinegar to the milk to make buttermilk. Guy Fieri says the recipe is missing the secret ingredient, but they're still very nutty and delicious!

Provided by AmyZoe

Categories     Breakfast

Time 40m

Yield 16-20 pancakes, 4-5 serving(s)

Number Of Ingredients 13

2 cups buttermilk
1 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla syrup or 1 1/2 teaspoons vanilla extract
2 cups baking mix
2 teaspoons confectioners' sugar (plus more for garnish)
2 teaspoons granulated sugar
1/4 teaspoon baking powder
1/2 cup almonds, slivered and chopped
butter
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
honey

Steps:

  • Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
  • Whisk the dry ingredients (excluding the nuts) together in another bowl.
  • Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
  • Heat the grill until hot and brush with butter.
  • Ladle 1/4 cup batter to make 4" diameter pancakes.
  • Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
  • Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
  • Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
  • To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
  • Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
  • To maintain fluffiness, the pancake batter should be used the same day it is prepared.

Nutrition Facts : Calories 1154.4, Fat 97, SaturatedFat 13.7, Cholesterol 164.7, Sodium 1030.2, Carbohydrate 56.3, Fiber 5.6, Sugar 19.1, Protein 20.9

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