Buttermilk Pancakes For A Crowd Recipes
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.
BUTTERMILK PANCAKES FOR A CROWD
this is the recipe we use at the restaurant. I am putting it in here for safe keeping, since they keep losing it!...lol these are so good you don't even need syrup!! this recipe is also used for Belgium waffles.
Provided by brkfst cook
Categories Breakfast
Time 35m
Yield 50 dinner plate size pancakes, 50 serving(s)
Number Of Ingredients 12
Steps:
- in a stand up mixer beat eggs until frothy.
- add: buttermilk, vanilla, almond extract and melted butter.
- mix until combined.
- in a separate container combine all of the rest of the ingredients.
- gradually add to the egg mixture and mix until well combined.
- servings depend on the size of pancakes we make ours the size of dinner plates. and the serving suggestion reflects that.
Nutrition Facts : Calories 451.3, Fat 15.3, SaturatedFat 8.4, Cholesterol 167, Sodium 943.5, Carbohydrate 65.1, Fiber 1.6, Sugar 19.4, Protein 12.2
PANCAKES FOR A CROWD
Every time I make these pancakes, I'm reminded of Lansford, North Dakota, a lovely little town where I used to live. The country club there sponsored an annual breakfast that featured these tasty pancakes.-Penelope Hamilton, Riverside, California
Provided by Taste of Home
Time 1h
Yield 70-80 servings (5 gallons of batter).
Number Of Ingredients 9
Steps:
- In several large bowls, combine the flour, sugar, baking powder, baking soda and salt. Combine the eggs, milk, buttermilk and oil; stir into dry ingredients just until blended. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 554 calories, Fat 28g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 2677mg sodium, Carbohydrate 62g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.
BUTTERMILK PANCAKES FOR A CROWD
Pancakes for a crowd or to freeze for later.
Provided by Linda Woodard
Categories Breakfast and Brunch Pancake Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
- Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 48.5 g, Cholesterol 78.3 mg, Fat 9.4 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 1.7 g, Sodium 863.2 mg, Sugar 10.1 g
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
BUTTERMILK PANCAKES FOR ONE
I love pancakes. But making a whole batch isn't always convenient. Sure, I can make them all and freeze them for later, but sometimes, you just don't have time to stand over the stove for that long, when all you want is 2 or 3 pancakes for right now. Well, here's the answer! This recipe makes a total of 3 terrific buttermilk pancakes if you use a 1/3 cup measure.
Provided by TGirl
Categories Breakfast
Time 10m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- In separate bowl, mix egg, buttermilk, and oil, then add to dry ingredients, stirring only until just blended.
- Using a 1/3 cup measure, pour batter onto lightly greased griddle or skillet.
- Turn when bubbles form on top of batter, and continue to cook until second side is golden brown.
- Serve with warm honey or with butter and maple syrup.
Nutrition Facts : Calories 425.5, Fat 13.7, SaturatedFat 3.3, Cholesterol 190.9, Sodium 1188.2, Carbohydrate 56.7, Fiber 2.3, Sugar 6.2, Protein 17.9
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