Butterscotch Pancakes Recipes

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BUTTERSCOTCH PANCAKES



Butterscotch Pancakes image

Make and share this Butterscotch Pancakes recipe from Food.com.

Provided by Droopy Drawers

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

60 g butter
1/2 cup well packed brown sugar
1/3 cup thickened cream
1 tablespoon marsala (optional)
1 cup self raising flour
2 teaspoons baking powder
1/2 cup brown sugar
1 1/4 cups milk
1 egg
15 g butter, melted
butter, extra for cooking
whipped cream, for serving

Steps:

  • Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
  • Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
  • Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
  • In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
  • Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
  • Pour about 1/3 cup of batter into pan, cook till golden on both sides.
  • As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.

Nutrition Facts : Calories 591.4, Fat 26.8, SaturatedFat 16.3, Cholesterol 130.8, Sodium 373.4, Carbohydrate 82.1, Fiber 0.8, Sugar 53.1, Protein 7.9

BUTTERSCOTCH PANCAKES



Butterscotch Pancakes image

Our easy and delicious buttermilk butterscotch pancakes are perfect when you're looking for something sweet for breakfast. The batter is flavored with a foolproof homemade butterscotch sauce and the recipe makes enough sauce to pour over the top. Double yum!

Provided by Heavenly Home Cooking

Categories     Breakfast

Time 40m

Number Of Ingredients 14

½ cup unsalted butter
½ cup dark brown sugar (packed)
1 cup heavy cream
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 tablespoon Scotch whiskey (optional)
1½ cup all-purpose flour
1½ teaspoon baking powder (double acting)
¾ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup buttermilk
1 cup butterscotch sauce (recipe included)
3 tablespoons unsalted butter (melted and cooled)

Steps:

  • In a medium saucepan, melt the butter over medium heat.
  • Add the brown sugar and stir to combine.Bring to a boil then reduce to a slow and steady boil and continue cooking, stirring frequently, for 2-3 minutes.
  • Carefully add the heavy cream and salt. Stir to combine. Bring mixture back to a slow boil. While stirring, cook another 3-4 minutes.
  • Remove from heat and stir in vanilla extract and Scotch, if using.
  • Set aside and allow to cool. Sauce will thicken as it cools.
  • In a large bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk together the eggs, buttermilk, homemade butterscotch sauce (recipe above) and melted butter.
  • Add the wet mixture to the dry mixture and stir until incorporated. Do not overmix. The batter will still be slightly lumpy.
  • Heat a griddle or skillet over medium heat. Coat generously with butter, then ladle ⅓ cup batter onto griddle for each pancake.
  • Cook until the edges are golden and bubbles form and pop on the surface, about 2-3 minutes. Flip and continue cooking, about 2-3 minutes longer.

Nutrition Facts : Calories 424 kcal, Carbohydrate 34 g, Protein 6 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 132 mg, Sodium 467 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

OATMEAL SCOTCHIE PANCAKES



Oatmeal Scotchie Pancakes image

What's better than pancakes for breakfast? Oatmeal scotchie cookie-inspired pancakes! Try this recipe featuring oats and butterscotch chips. Top them with softened butter and serve immediately.

Provided by Julie Hubert

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 18m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
½ cup quick-cooking oats
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ tablespoon fine salt
1 ¼ cups buttermilk
¼ cup melted butter
1 large egg
½ teaspoon vanilla extract, or to taste
⅓ cup butterscotch chips
cooking spray

Steps:

  • Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes.
  • Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.

Nutrition Facts : Calories 275 calories, Carbohydrate 33.9 g, Cholesterol 53.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 7.9 g, Sodium 899.5 mg, Sugar 13.1 g

GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES



Gingerbread Pancakes with Butterscotch Apples image

Provided by Sara Moulton

Categories     Egg     Fruit     Ginger     Breakfast     Brunch     Dessert     Christmas     Vegetarian     Kid-Friendly     Dinner     Lemon     Apple     Vanilla     Fall     Winter     Cinnamon     Molasses     Butter     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 large Golden Delicious apples (about 1 pound), peeled and sliced
1/4 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 1/4 teaspoons ground cinnamon
1/2 teaspoon table salt
1 1/2 teaspoons vanilla extract
3/4 cup unbleached all purpose flour
1/4 cup granulated sugar
1 1/2 tablespoons ground ginger
1/2 teaspoon baking powder
1 large egg
3 tablespoons molasses
3 tablespoons vegetable oil, plus more for cooking the pancakes

Steps:

  • 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
  • 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
  • 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
  • 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.

BUTTERSCOTCH PANCAKES



Butterscotch Pancakes image

Make and share this Butterscotch Pancakes recipe from Food.com.

Provided by internetnut

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 eggs
1/4 cup butterscotch liqueur or 1/4 cup butterscotch schnapps
2 teaspoons vanilla
1 cup unbleached white flour
1/2 cup whole wheat flour
1/2 cup evaporated fat free milk
2 teaspoons baking powder
1/2 cup low fat vanilla yogurt
1 teaspoon sugar

Steps:

  • Combine all ingredients until blended.
  • Cook on a nonstick griddle over medium heat until browned on both sides, about 5-7 minutes.

Nutrition Facts : Calories 265.6, Fat 3.5, SaturatedFat 1.5, Cholesterol 76, Sodium 165.1, Carbohydrate 26.4, Fiber 1.8, Sugar 2, Protein 7

BUTTERMILK PANCAKES RECIPE BY TASTY



Buttermilk Pancakes Recipe by Tasty image

Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup

Provided by Betsy Carter

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
2 eggs
3 tablespoons unsalted butter, melted
½ teaspoon unsalted butter, plus more to serve
maple syrup, to serve

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!

Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams

PERFECT BUTTERMILK PANCAKES



Perfect Buttermilk Pancakes image

Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Provided by Alison Roman

Categories     breakfast, brunch, pancakes, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Steps:

  • Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH



Pumpkin pancakes with salted pecan butterscotch image

Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes - the perfect brunch to get the weekend off to a sweet start

Provided by Cassie Best

Categories     Breakfast, Brunch, Treat

Time 45m

Number Of Ingredients 15

250g pumpkin or squash, peeled, deseeded and chopped into large chunks
2 eggs
3 tbsp light brown soft sugar
25g butter , melted, plus a little for cooking
125ml buttermilk (or use the same quantity of milk, with a squeeze of lemon juice)
200g plain flour
2½ tsp baking powder
1 tsp ground cinnamon
drizzle of flavourless oil , such as sunflower or groundnut, for frying
ice cream , to serve, or yogurt or crème fraîche
50g pecans , roughly chopped
50g butter
50g light brown soft sugar
1 tsp sea salt flakes
100ml double cream

Steps:

  • Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
  • Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
  • Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
  • Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
  • Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

Nutrition Facts : Calories 717 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 2.6 milligram of sodium

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #pancakes-and-waffles     #breakfast     #brunch

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