Aunt Helens Buttermilk Pancakes Recipes

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AUNT HELEN'S BUTTERMILK PANCAKES



Aunt Helen's Buttermilk Pancakes image

Wonderful, light, tasty pancakes that are unlike any others. There are similar recipes but none taste like these! Aunt Helen always had a few special recipes for "ordinary" foods that were better than any other. We've misplaced the recipe often enough that it's time it goes on here, permanently located!

Provided by Chef Sharon 15

Categories     Breakfast

Time 45m

Yield 12-16 pancakes, 4-6 serving(s)

Number Of Ingredients 9

2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
2 tablespoons oil
2 cups buttermilk
1 cup milk or 1 cup skim milk

Steps:

  • Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
  • Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
  • These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.

Nutrition Facts : Calories 436.1, Fat 13.1, SaturatedFat 3.8, Cholesterol 106.4, Sodium 688.7, Carbohydrate 63, Fiber 1.7, Sugar 12.4, Protein 15.7

MOM'S BUTTERMILK PANCAKES



Mom's Buttermilk Pancakes image

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Provided by Cinnken

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Steps:

  • Preheat and lightly grease a large skillet or electric griddle.
  • Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
  • Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g

AUNT EDITH'S BAKED PANCAKE



Aunt Edith's Baked Pancake image

My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: baked pancakes. -Marion Kirst, Troy, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

3 large eggs, room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup 2% milk
2 tablespoons butter, softened
Confectioners' sugar
Lemon wedges

Steps:

  • In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy skillet with butter. Pour batter into skillet. , Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 407mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

HELEN'S PRICELESS PUMPKIN PANCAKES



Helen's Priceless Pumpkin Pancakes image

Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.

Provided by Montana Mike

Categories     Breakfast and Brunch     Pancake Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ¼ cups buttermilk
¾ cup pumpkin puree
4 large eggs, separated
¼ cup white sugar
¾ teaspoon vanilla extract
¼ cup unsalted butter, melted
1 ⅓ cups cake flour
1 ¾ teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
  • Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
  • Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g

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