FLUFFY PANCAKE RECIPE WITHOUT BUTTERMILK
Your family will love these pancakes! They are extra fluffy without buttermilk. Add some chocolate chips for a special treat!
Provided by janell
Categories Recipes
Time 18m
Number Of Ingredients 7
Steps:
- Preheat an electric griddle or large skillet to medium heat. (I prefer a griddle.)
- Combine all the dry ingredients in a medium sized bowl. In a large mixing bowl mix the wet ingredients.
- Pour the dry ingredients into the wet ingredients and mix until there are no lumps. Make sure not to over mix.
- Add a little melted butter to the pre-heated griddle then add about 1/3 cup of batter.
- When the edges become dry and the top is bubbly flip the pancake and cook the other side for about a minute. It should be a nice golden brown.
- Let cool and freeze any leftovers. Re-heat in the microwave for about 20 seconds per pancake.
Nutrition Facts : Calories 87 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 237 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PERFECT PANCAKE RECIPE WITHOUT BUTTERMILK
Provided by Rachel Ballard
Time 27m
Number Of Ingredients 8
Steps:
- In a medium bowl beat the eggs, milk, vanilla and butter. Set aside.
- In a small bowl mix the flour, salt, baking powder and sugar (or malted milk) and whisk together.
- Pour the flour mixture in to the egg mixture and whisk gently a few times to combine. Stop as soon as no pockets of flour remain. Let batter rest a minimum of 10 minutes or up to overnight in the fridge before cooking.
- While the batter rests, pre heat a griddle or non stick pan over medium heat until warm. Grease with butter or flavorless oil and use a test drop of batter to see if the pan is ready. It should sizzle gently.
- Using a 1/4 cup of batter, make circles on the pan but don't mash or spread out the batter. It will spread as it cooks.
- Reduce heat to medium low and cook pancakes until the edges begin to try and bubbles forming on the surface begin to pop--about 4 to 5 minutes.
- Flip the pancakes and cook 1 to 2 more minutes or until the pancakes spring back when pressed in the center.
- Serve warm with maple syrup, butter and fruit.
Nutrition Facts : ServingSize 3 pancakes, Calories 473 kcal, Carbohydrate 62 g, Protein 13 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 149 mg, Sodium 771 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g
DINER-STYLE BUTTERMILK PANCAKES
These pancakes are extra fluffy thanks to a shot of seltzer. Their large size is classic for diners, but you can make smaller, easier-to-flip pancakes by scooping 1/4-cupfuls of batter onto your griddle.
Provided by Katherine Sacks
Categories Cook Like a Diner Breakfast Brunch Pancake Buttermilk Maple Syrup Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl 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. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.
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