Moms Fluffy 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 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
MOM'S PANCAKES FROM SCRATCH -- SO SIMPLE!!
Make and share this Mom's Pancakes from Scratch -- so Simple!! recipe from Food.com.
Provided by stargazeramy
Categories Breakfast
Time 10m
Yield 1 pancake, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in large bowl, make a well in centre.
- Beat egg in measuring cup add milk, pour in well in centre of bowl.
- Mix all ingredients together with whisk.
- Heat half a teaspoon oil in frying pan, make sure oil is hot, pour a ladle full of batter into pan.
- Fry over med. heat flip when edges are dry and bubbles are coming through top, once flipped press cooked side so the batter squishes out, flip once more.
- Check the middle to make sure its cooked through.
- Repeat steps 4-6 until all batter is gone.
- Serve hot with syrup.
MOM'S PANCAKES
Make and share this Mom's Pancakes recipe from Food.com.
Provided by mehill21
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency.
- Cook on low heat.
AIR FRYER PANCAKES
Air fryer pancakes are fun to make and quite handy if you only want to make one or two. Fluffy and tasty breakfast everyone loves.
Provided by The Typical Mom
Categories Breakfast
Number Of Ingredients 2
Steps:
- Preheat air fryer to 370 degrees F for 5 minutes.
- In a bowl mix together dry pancake mix and water until smooth. Can add mini chocolate chips at this time if you desire.
- Lightly spray a 7.5" springform pan and pour batter inside.
- Place pan inside air fryer basket and close drawer.
- Cook at 370 degrees F for 6-7 minutes or until toothpick inserted in middle comes out clean.
- Unclip side of pan and slide outer rim off. Use spatula to remove pancake from bottom pan piece and serve.
Nutrition Facts : ServingSize 1 oz, Calories 142 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 332 mg, Fiber 1 g
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- Add flour, baking powder, salt, and sugar into a bowl. Whisk together to combine. In a separate bowl, beat together buttermilk, milk, egg, vanilla, and oil, until well combined and smooth.
- Make a well in the dry ingredients, and pour the milk mixture in. Mix until just incorporated (a few lumps are fine), ensuring not to overmix. Cover and allow to rest for 15-30 minutes.
- Meanwhile, heat a large greased pan over medium heat. When hot, drop dollops of batter onto pan. Pancakes are ready to be flipped when several bubbles begin to rise and pop out of the batter.
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