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.
PANCAKES WITH ORANGE SYRUP
When Kimberly Rayfield ran out of milk for her pancake batter, she substituted orange juice-with terrific results. "Everybody said they were the best I'd ever made," she writes from her home in Cleveland, Tennessee.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.
Nutrition Facts : Calories 469 calories, Fat 11g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 857mg sodium, Carbohydrate 78g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
ORANGE BUTTERMILK PANCAKES
Make and share this Orange Buttermilk Pancakes recipe from Food.com.
Provided by Colorado Lauralee
Categories Breakfast
Time 14m
Yield 16 pancakes
Number Of Ingredients 9
Steps:
- In a large bowl combine flour and other dry ingredients including orange peel.
- In a medium bowl combine remaining ingredients.
- Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat.
- For each pancake pour about 1/4 cup batter onto griddle.
- Cook until golden; turn when tops are bubbly and edges are slightly dry (1-2 minutes per side).
- Enjoy!
Nutrition Facts : Calories 106.4, Fat 2.3, SaturatedFat 0.4, Cholesterol 12.2, Sodium 161.8, Carbohydrate 18.4, Fiber 0.5, Sugar 4.5, Protein 2.8
RASPBERRY PANCAKES
Steps:
- Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.
Nutrition Facts : Calories 178 calories, Fat 6g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 405mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERMILK PANCAKES I
These are very delicious pancakes and my family loves them.
Provided by LEEMA
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
- Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.
Nutrition Facts : Calories 360 calories, Carbohydrate 46.3 g, Cholesterol 49.6 mg, Fat 15.9 g, Fiber 1.1 g, Protein 8.1 g, SaturatedFat 3 g, Sodium 503.2 mg, Sugar 16.4 g
BUTTERMILK PANCAKES
There's nothing better than waking up in the morning to warm pancakes! The addition of buttermilk in the batter makes them extra delicious and buttery, of course. Top these versatile buttermilk pancakes with anything you'd like - from traditional maple syrup to fresh berries and everything in-between. This is the one buttermilk pancake recipe you need to make your breakfast even more delicious.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 20
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium-high 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.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
BUTTERMILK PANCAKES WITH ORANGE SYRUP AND RASPBERRIES
Categories Breakfast
Number Of Ingredients 10
Steps:
- Into a large bowl, sift together the flour, baking powder, sugar, and salt. Add the buttermilk, the egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are okay.) Let the batter stand, covered, in the refrigerator, for at least 1 hour, and up to 8 hours. If necessary, thin with extra buttermilk after resting. Preheat a large, heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan. Working in batches, ladle the batter about 1/2 cup at a time into the pan. Cook until golden brown and bubbles start to form on the top, about 2 minutes per side. Transfer to a platter and cover to keep warm. To serve, divide the pancakes into stacks among 4 plates. Pour syrup over each stack and sprinkle with powdered sugar and pass the butter at the table. Serve immediately. Orange Syrup and Raspberries: 3 cups fresh orange juice 1/2 cup granulated sugar 1 tablespoon grated orange peel 2 tablespoons unsalted butter 1/2 teaspoon almond extract 1 cup fresh raspberries and blueberries, well rinsed and dried Combine the juice, sugar, and orange peel in a medium saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to a low boil and cook to a thick syrup, and reduced by half, about 15 minutes. Add the butter and almond extract and whisk to combine. Add berries and remove from the heat. Let cool slightly before serving with pancakes.
More about "buttermilk pancakes with orange syrup and raspberries recipes"
ORANGE PANCAKES WITH ORANGE SYRUP | FAVORITE FAMILY …
From favfamilyrecipes.com
5/5 (7)Calories 679 per servingCategory Breakfast
- Mix together the pancake mix and orange juice and cook on a griddle over medium heat till golden on both sides.
- Add all ingredients to a small saucepan and bring to a boil stirring occasionally, remove from heat and serve.
- Sandwich a large dollop of the prepared vanilla cream between two prepared pancakes then drizzle orange syrup over the top.
ORANGE BUTTERMILK PANCAKES WITH FRESH CITRUS SYRUP
From themerchantbaker.com
Reviews 4Estimated Reading Time 7 mins
- Preheat griddle. Mine works best for this recipe at 340 degrees, but griddles can be different, so go higher or lower based on your experience. Or, if using a frying pan, preheat over medium heat just before you're ready to cook pancakes.
- Make the pancakes. Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl.
- Zest your oranges. Juice one of the oranges and add enough buttermilk to make 1 1/4 cups of liquid.
- Pour the measured orange juice and buttermilk into a medium bowl and whisk in the egg, vanilla, olive oil and zest.
ORANGE BUTTERMILK PANCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (25)Total Time 27 minsCategory Breakfast, BrunchCalories 353 per serving
ORANGE BUTTERMILK PANCAKES WITH ORANGE MAPLE SYRUP
From pancakerecipes.com
BUTTERMILK PANCAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUTTERMILK PANCAKES WITH RASPBERRIES - PETER'S FOOD …
From petersfoodadventures.com
BEST BUTTERMILK PANCAKES WITH FRESH RASPBERRY SYRUP
From cookingclassy.com
HOW TO MAKE BUTTERMILK PANCAKES - SIMPLY RECIPES
From simplyrecipes.com
5-MINUTE ORANGE SYRUP - GARNISH & GLAZE
From garnishandglaze.com
BUTTERMILK PANCAKES | CANADIAN PANCAKE RECIPES | SBS …
BUTTERMILK PANCAKES - SIMPLY DELICIOUS
From simply-delicious-food.com
4.8/5 (18)Total Time 30 minsCategory Breakfast, BrunchPublished May 7, 2020
BLUEBERRY RASPBERRY BUTTERMILK PANCAKES AND VANILLA CREAM SYRUP
From cookingclassy.com
ORANGE BUTTERMILK PANCAKES RECIPE | RECIPES.NET
From recipes.net
BUTTERMILK PANCAKES WITH BUTTERMILK SYRUP - TOGETHER AS FAMILY
From togetherasfamily.com
CRANBERRY ORANGE BUTTERMILK PANCAKES - CARNALDISH
From carnaldish.com
BROWN-BUTTER PANCAKES WITH SHEET PAN BERRY SYRUP RECIPE
From foodandwine.com
You'll also love