Fluffy Honey Cinnamon Vanilla Pancakes Food
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
EXTRA-YUMMY FLUFFY PANCAKES
This is my favorite recipe for pancakes. Over time I tweaked a recipe I found, till i got it just right! It makes fluffy pancakes with that little bit of extra from the vanilla and cinnamon! These pancakes are especially good with your favorite berry syrup.
Provided by Janice
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
- Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 27 g, Cholesterol 35.3 mg, Fat 9.7 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 493.1 mg, Sugar 5.9 g
CINNAMON PANCAKES
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.
Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.
CINNAMON PANCAKES
Simple but elegant, cinnamon pancakes offer a sophisticated twist on a classic pancake recipe.
Provided by Rachel Gurk
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Whisk in egg and vanilla.
- Add flour, sugar, cinnamon baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
Nutrition Facts : ServingSize 2 pancakes, Calories 246 kcal, Carbohydrate 34 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 63 mg, Sodium 468 mg, Fiber 1 g, Sugar 9 g
FLUFFY HONEY CINNAMON VANILLA PANCAKES
This fluffy deliciousness is a perfect way to start your day! These pancakes are so full of flavor that they've been known to not even need syrup! A tried and true recipe, this is definitely a family favorite and most certainly my comfort food. Best part, it's not too complicated to make from scratch!
Provided by Victoria Russell
Categories Pancakes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat griddle to 325°F.
- 2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- 3. In a medium mixing bowl, combine milk, butter, vanilla extract, honey, and egg.
- 4. Combine both dry and wet ingredients and mix well until pancake batter is smooth.
- 5. Use a 1/4 cup to evenly scoop pancake batter onto griddle.
- 6. When bubbles start to form, pancakes are ready to flip! NOTE: To maintain fluffiness, do NOT flatten pancakes with spatula.
- 7. When both sides of pancakes are golden brown, remove from griddle and place on a plate until ready to serve. Recipe makes about 14 pancakes.
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- Preheat a pan over medium-low heat on the stove. As it heats, stir together all of the ingredients, keeping in mind that the batter won’t be quite as runny as traditional pancake batter. When the batter is too wet, the pancakes are difficult to flip, so don’t add any extra water to thin out the mixture.
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- Cook until little bubbles start to form, and as soon as the bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side until golden brown.
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- To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
- In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
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- Preheat oven to 200 degrees F. Prepare a piece of aluminum foil to place cooked pancakes on, so they can stay warm in the oven while the others are cooking. Sometimes I like them even better after a little time in the oven.
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