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
THE BEST BUTTERMILK PANCAKES
The best and only Buttermilk Pancake recipe that you will need! Perfectly fluffy every single time!
Provided by Alyssa Rivers
Categories Breakfast Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Preheat the griddle to 375 degrees. In a large mixing bowl, whisk flour, baking powder, baking soda, salt and sugar together. Add the eggs, buttermilk and melted butter. Mix until incorporated but leave small lumps in the batter.
- Spray the griddle with non stick cooking spray. Add about 1/2 cup of the batter to the hot griddle. Once the edges start to harden and small bubbles form, about 2 minutes, flip to the other side. Cook until golden at the bottom.
- Repeat with the remaining batter. Serve with buttermilk syrup or fresh fruit. Makes about 9 pancakes.
Nutrition Facts : Calories 228 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 353 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
FLUFFY MAPLE BUTTERMILK PANCAKES
These are the best buttermilk pancakes. They are light and fluffy with a touch of maple flavor.
Provided by lwilliams001
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. 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, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 40.1 g, Cholesterol 64.2 mg, Fat 7.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 4.4 g, Sodium 654 mg, Sugar 15.2 g
FLUFFY BUTTERMILK PANCAKE BASE RECIPE
Here is a simple and easy to reproduce buttermilk pancake. The secret to great pancakes is not to over mix the batter and to let it stand for about 5 to 10 minutes before cooking. This is an excellent Buttermilk Pancake all on its own but it is great base for all types of pancakes like Blueberries, Bananas, Apples, Strawberry and Nuts, or what ever you like be creative. This recipe uses powdered Saco buttermilk, you could use regular buttermilk but you would halve to adjust the batter texture for the liquid buttermilk. I like using the powdered Saco buttermilk for two reasons, 1. It incorporates easily into the dry ingredients for an evenly buttermilk taste and 2. I do not use buttermilk that much in my cooking and the powdered Saco buttermilk keeps for a long time in the fridge so I only use what I need with out wasting the rest. You can find Saco buttermilk at your local grocery store.
Provided by Half-Elf
Categories Breakfast
Time 20m
Yield 15 Pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients in a bowl and set aside.
- Mix all the wet ingredients together.
- Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much.
- Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F.
- lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter.
- Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick.
- When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side.
- Cook both sides to a golden brown and serve with your favorite topping.
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