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.
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
OLD FASHION' BUTTERMILK PANCAKES
If there's anything that I'm fussy about eating, it's pancakes!!! The biggest mistake people make when making pancake batter is overmixing...you want the batter as lumpy as possible! Any old time cook will testify to THAT!!! I used to be night manager at a small town Mom & Pop cafe in the early 70's. The owner was a cranky old Norwegian that taught me many things about cafe cooking & this pancake recipe was one of them! The cafe has since been long gone & so is Andy & I miss both of them dearly! I've made these for so many years, I just throw it together, so I hope I got everything "write"! LOL!!! EVERYONE that's had these pancakes, especially our nine Grandkids, LOVE 'em!!! This makes a huge batch, but you can cut it in half if need be.
Provided by Ackman
Categories < 15 Mins
Time 15m
Yield 1 large bowl, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- DO NOT USE ANY ELECTRIC MIXERS OF ANY KIND WHEN MAKING THESE!
- Melt butter in small pan or microwave & set aside to cool, but not harden.
- In a large bowl, mix together the eggs, sugar, baking powder, soda, vanilla & salt.
- Add the buttermilk & stir until well blended.
- Add the flour, starting with 1 cup & then ½ cup at a time, stirring until flour is JUST moistened -- you want a medium-thick batter.
- Gently, but thoroughly, stir in the cooled, melted butter.
- Ladle onto a hot griddle to desired size.
- When cakes have bubbles all over, they're ready to flip.
- Cook 2-3 more minutes -- flip one more time & cook for 10-15 seconds to get a slight "glaze".
- Serve on a warm platter with some good REAL Maple syrup or any of your favorite toppings.
- ENJOY!
- NOTE: This batter does NOT keep well, so use it wisely ASAP!
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
OLD FASHION WHOLE WHEAT BUTTERMILK PANCAKES
Make and share this Old Fashion Whole Wheat Buttermilk Pancakes recipe from Food.com.
Provided by k.fullerton
Categories Breakfast
Time 25m
Yield 10-12 pancakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together all dry ingredients. Beat eggs lightly and combine with buttermilk and oils (or lemon rind). Add to dry ingredients and stir briefly. Griddle or pan should be hot enough that when you sprinkle water on it, they dance. I use frozen or fresh blueberries and add them directly to the pancakes on the griddle. It keeps the batter from turning blue:).
Nutrition Facts : Calories 307.9, Fat 11.9, SaturatedFat 2.2, Cholesterol 75.4, Sodium 755, Carbohydrate 40, Fiber 7.4, Sugar 8.5, Protein 13.3
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