Low Fat Buttermilk Pancakes Recipes

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

Steps:

• Place all ingredients in a food processor work bowl and mix well.
• Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
• Serve topped with butter spray or margarine, if desired, and maple syrup.

Steps:

• Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
• Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
• In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
• Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
• Spray a preheated (to proper pancake temperature) griddle with Pam.
• Cook pancakes on griddle.

Steps:

• Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
• Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
• Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
• Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

Steps:

• Sift dry ingredients into medium bowl.
• Mix together wet ingredients and add to dry ingredients.
• Stir only until dry ingredients have disappeared.
• Do not over mix.
• If you find the mix is too liquid, add more flour.
• Cook on a hot griddle, flipping as needed.