STRAWBERRY BUTTERMILK PANCAKES
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
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
STRAWBERRY BUTTERMILK PANCAKES
I love these strawberry buttermilk pancakes. Vanilla sugar, Greek yogurt and fresh strawberries in classic buttermilk pancakes.
Provided by Laurie McNamara
Categories Breakfast & Brunch
Time 33m
Number Of Ingredients 11
Steps:
- Preheat your griddle to 350° and wipe with a little coconut oil.
- In a large bowl; sift together the flour, sugar, baking powder, soda and salt. Set aside.
- In a different bowl; whisk together the buttermilk, Greek yogurt, eggs and butter.
- Pour the wet ingredients into the dry, and gently stir to combine. Do not over mix.
- Add in the chopped fresh strawberries and stir only a few times to get them mixed in.
- Drop a 1/4 cup full of the pancake batter on to the griddle. When the center is set and the bubbles no longer fill in with batter when they pop it's time to Flip {about 3-4 minutes}. Continue to cook for 2-3 minutes more.
- Repeat with the remaining batter. Keep the finished pancakes on a cookie sheet and place in a preheated 200 degree oven to keep warm.
- Serve with butter and real maple syrup! Enjoy!
Nutrition Facts : ServingSize 4 pancakes, Calories 448 kcal, Carbohydrate 63 g, Protein 14 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 129 mg, Sodium 698 mg, Fiber 2 g, Sugar 14 g, TransFat 1 g, UnsaturatedFat 5 g
STRAWBERRY BUTTERMILK PANCAKES
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
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
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