Fluffy Buttermilk Pancakes With Praline Bacon Recipes

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FLUFFY BUTTERMILK PANCAKES WITH PRALINE BACON



Fluffy Buttermilk Pancakes With Praline Bacon image

These delicious pancakes, paired with sweet-and-salty bacon, are guaranteed to make your morning extra delicious. From Over Easy by Joy Wilson; published by Clarkson Potter. Copyright ©2017 Joy the Baker, Inc. All Rights Reserved. Used with Permission.

Provided by Joy the Baker

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb bacon, thick-sliced
2 tablespoons pecans, finely chopped
1/4 cup brown sugar, lightly packed
1/4 teaspoon black pepper, freshly cracked
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
2 cups buttermilk
2 teaspoons pure vanilla extract
clarified butter, for the pan (or canola oil)
maple syrup, for serving

Steps:

  • FOR THE PRALINE BACON:.
  • Place a rack in the upper third of the oven and preheat to 400 degrees F.
  • Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
  • In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
  • Bake for 10 to 12 more minutes, until browned and bubbling.
  • FOR THE PANCAKES:.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
  • On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
  • Serve with maple syrup.

COUNTRY CHEFS TOP 20 -- LIGHT & FLUFFY BUTTERMILK PANCAKES



Country Chefs Top 20 -- Light & Fluffy Buttermilk Pancakes image

Everyone has there top 20 recipes. Well here is the number one recipe the Country Chef uses for breakfast, lunches, and dinners. A very simple combination of humble ingredients, with an incredible melt in your mouth. Always a hit. Constantly having to double or triple this recipe. The recipe card is pretty worn and filled with the various calculations.

Provided by Country Chef

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter (melted)
2 tablespoons sugar
2 eggs
2 cups buttermilk

Steps:

  • Mix dry ingredients together first and set aside.
  • Mix eggs, butter milk, and melted butter together.(Yes the melted butter will congeal into little drops if the buttermilk is cold, room temperature works best).
  • Combine all together.
  • Non-stick pan with butter is the best.

Nutrition Facts : Calories 304.4, Fat 9.7, SaturatedFat 5.2, Cholesterol 125.9, Sodium 544.2, Carbohydrate 42.7, Fiber 1.1, Sugar 12.5, Protein 11.3

FLUFFY BUTTERMILK PANCAKES



Fluffy Buttermilk Pancakes image

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

Provided by JubalHarshaw

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/2 cup cake flour
2 1/2 cups buttermilk
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/4 cup canola oil

Steps:

  • Preheat griddle.
  • Mix dry ingredients together.
  • Separate eggs and save the egg whites.
  • Mix wet ingredients with egg yolks.
  • Whip egg whites.
  • Mix wet ingredients with dry ingredients.
  • Fold egg whites into batter.
  • Use 1/3 cup measure to ladle batter onto griddle.
  • Flip when the edges are dry.

Nutrition Facts : Calories 476, Fat 18.1, SaturatedFat 2.7, Cholesterol 111.9, Sodium 869.2, Carbohydrate 63.2, Fiber 1.6, Sugar 14, Protein 14.5

FLUFFY BUTTERMILK PANCAKES VIA REALMOMKITCHEN.COM



Fluffy Buttermilk Pancakes Via RealMomKitchen.com image

RealMomKitchen said: "I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody. Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook. Here's the funny thing. I have that cookbook on my shelf with that recipe in it and never tried it. Hello???? What was I thinking????? So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf." (http://realmomkitchen.com/1425/fluffy-buttermilk-pancakes/). I'm posting here so I don't lose the recipe. It worked great with rice milk used in the classic buttermilk substitute of lemon juice and milk!

Provided by O-mama

Categories     Breakfast

Time 40m

Yield 10-12 pancakes

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk, well shaken
2 large eggs
1/4 cup vegetable oil

Steps:

  • Mix dry ingredients together in medium bowl.
  • Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
  • Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
  • Lightly coat skillet with oil. Heat to medium low.
  • Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
  • Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
  • Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
  • Serve warm with maple syrup and butter.

BUTTERMILK PECAN PANCAKES



Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

Steps:

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

FLUFFY BUTTERMILK PANCAKES WITH MAPLE-BUTTER SYRUP



Fluffy Buttermilk Pancakes With Maple-Butter Syrup image

I've been perfecting my Pancake recipe over the years and I finally did it! These pancakes are super fluffy and delicious. My family was truly impressed. Makes about 12 - 6"diameter pancakes. I use non-stick spray on my griddle but you can use butter.

Provided by Vilmaris

Categories     Breakfast

Time 40m

Yield 12-14 pancakes, 4 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 cups buttermilk
4 tablespoons butter, melted
2 eggs
2 tablespoons sugar
1 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon cream of tartar
1 teaspoon salt
butter or nonstick cooking spray
1 cup maple syrup, I use Grade B
3 tablespoons butter

Steps:

  • PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
  • Separate egg yolks from egg whites.
  • Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
  • Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
  • Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
  • Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
  • Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
  • Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
  • Flip your pancakes and cook for about another 1-2 minutes.
  • SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.

BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

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

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

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

EXTREME FLUFFY BUTTERMILK PANCAKES



Extreme Fluffy Buttermilk Pancakes image

You could also add in a couple small mashed bananas if desired, if you are using syrup in place of brown sugar then use only pancake syrup not maple syrup and add it in with the wet ingredients, servings are only estimated.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 10m

Yield 15-20 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
4 -6 tablespoons brown sugar (or use pancake syrup or white sugar)
3 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon (optional or to taste)
3 cups buttermilk
1/2 cup half-and-half cream (or use milk)
3 large eggs
6 tablespoons melted butter
oil (for frying)

Steps:

  • In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon.
  • In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined.
  • Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin).
  • Pour about 1/4-cup onto a pre-heated greased griddle of frypan.
  • Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).

Nutrition Facts : Calories 191.1, Fat 7.2, SaturatedFat 4.1, Cholesterol 59.5, Sodium 424.2, Carbohydrate 25.7, Fiber 0.7, Sugar 6, Protein 5.8

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