Buttermilk Pancakes With Roasted Strawberries Recipes

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BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES



Buttermilk Pancakes with Roasted Strawberries image

If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.

Provided by Rhoda Boone

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Mother's Day     Strawberry     Buttermilk     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 (4-inch) pancakes

Number Of Ingredients 16

For the roasted strawberries:
1 pound strawberries (about 4 cups), hulled, halved, quartered if large
1/4 cup sugar
Pinch of kosher salt
1 vanilla bean, split lengthwise
For the pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 3/4 cups buttermilk
3/4 teaspoon vanilla extract
3 tablespoons melted unsalted butter, plus more for pan and serving
1/4 cup toasted sliced almonds (optional)

Steps:

  • Roast the strawberries:
  • Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
  • Make the pancakes:
  • Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
  • Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
  • Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

STRAWBERRY BUTTERMILK PANCAKES



Strawberry Buttermilk Pancakes image

The strawberry recipe swap has gotten me thinking STRAWBERRIES!!! We wanted pancakes this morning and these are what we had. We liked them with warmed puree on top and whipping cream. DD#3 was moaning she ate so many!

Provided by LAURIE

Categories     Breakfast

Time 30m

Yield 30 2

Number Of Ingredients 10

2 eggs
2 1/2 cups buttermilk
1 teaspoon baking soda
1/4 cup melted butter (for batter)
2 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh sliced strawberry (or frozen, thawed and drained)
1/2 cup melted butter (for frying)

Steps:

  • Beat eggs.
  • Add buttermilk, baking soda and melted butter.
  • Stir in flour, sugar, baking powder and salt.
  • Fold in strawberries.
  • Use griddle large frying pan or preheat electric skillet to 350ºF.
  • Lightly, brush surface with butter.
  • Pour 2 tablespoons batter for each pancake into skillet.
  • Cool until bubbles form on the surface and edges are dry.
  • Turn and cook 1 to 2 minutes or until done.
  • Serve with syrup or strawberry puree as desired.

Nutrition Facts : Calories 95, Fat 5.2, SaturatedFat 3.1, Cholesterol 27.1, Sodium 202.7, Carbohydrate 9.8, Fiber 0.4, Sugar 1.7, Protein 2.2

OLD-FASHIONED BUTTERMILK PANCAKES



Old-Fashioned Buttermilk Pancakes image

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

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil, or as needed

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

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

STRAWBERRY BUTTERMILK PANCAKES



Strawberry Buttermilk Pancakes image

Make and share this Strawberry Buttermilk Pancakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups buttermilk
2 eggs, beaten
2 tablespoons butter, melted
1 cup strawberry, sliced
vegetable oil or butter

Steps:

  • In a bowl, add the first 6 ingredients; stir to combine.
  • In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
  • Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
  • Gently fold in the strawberries.
  • In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
  • Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
  • Serve warm with strawberry syrup or melted butter and sifted powdered sugar.

Nutrition Facts : Calories 402.6, Fat 9.9, SaturatedFat 5.2, Cholesterol 113.2, Sodium 1003.5, Carbohydrate 64.2, Fiber 2.9, Sugar 14.2, Protein 14

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