DINER-STYLE BUTTERMILK PANCAKES
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
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.
COPY CAT DINER STYLE PANCAKES {NO BUTTERMILK NEEDED}
To get the authentic flavor, use all white flour. We have tried it with half whole wheat, and they are still good. BUT they are perfect with white flour and worth the carb splurge once in a while. And, yes, that really says 4 Tbsp of white vinegar. Crazy! Right? Don't worry! You won't taste it. You can substitute buttermilk for the milk and vinegar, if you want to or if you have some on hand.
Provided by unknown
Categories Pancakes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat electric griddle to approx. 325 degrees or a large frying pan to medium-low heat. On our stove, he sets the large burner between the 3 and 4. You may have to experiment to find the sweet-spot temperature for whatever pan you are using.
- Combine the milk and vinegar and allow to sit for 1-2 minutes.
- Next, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a medium mixing bowl and mix well.
- Add milk/vinegar combo, eggs, and melted butter.
- Then, using a whisk, stir everything together until there are no lumps. Allow mixture to sit for 1-2 minutes. It will start to almost bubble a little.
- Ladle or pour batter onto skillet in 4- or 5-inch circles.
- Do not flip until bubbles appear and the surface starts to dull.
- Serve with your favorite pancake toppings.
NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA
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
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
CINNAMON-HONEY PANCAKES
Spiced cinnamon flavor and honey combine in these quick and easy, kid-friendly pancakes that will make your mornings a little sweeter.
Provided by zechdc
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
- Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 49.5 g, Cholesterol 120.8 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 7.1 g, Sodium 948.1 mg, Sugar 24.2 g
HONEY PANCAKES
Bee sweet to your family with delicious honey pancakes! They'll love the honey-cinnamon syrup, too.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
- Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Nutrition Facts : Calories 245, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg
EASY BANANA NUT PANCAKES
This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.
Provided by CoOkInGnUt
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 19m
Yield 3
Number Of Ingredients 13
Steps:
- Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
- Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g
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