Moms Buttermilk Pancakes Food
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
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
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
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
FLUFFY BUTTERMILK PANCAKES VIA REALMOMKITCHEN.COM
RealMomKitchen said: "I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody. Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook. Here's the funny thing. I have that cookbook on my shelf with that recipe in it and never tried it. Hello???? What was I thinking????? So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf." (http://realmomkitchen.com/1425/fluffy-buttermilk-pancakes/). I'm posting here so I don't lose the recipe. It worked great with rice milk used in the classic buttermilk substitute of lemon juice and milk!
Provided by O-mama
Categories Breakfast
Time 40m
Yield 10-12 pancakes
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low.
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter.
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