BISQUICK BUTTERMILK PANCAKES RECIPES

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BASIC BUTTERMILK PANCAKES RECIPE | MYRECIPES



Basic Buttermilk Pancakes Recipe | MyRecipes image

This is our go-to recipe for classic buttermilk pancakes, and it’s the only one you need. Consider the fundamental blueprint for any and all pancake needs. Starting with this foolproof formula for rich and fluffy pancakes, you can create your own custom short stacks by mixing berries or chocolate chips into the batter, or topping the warm flapjacks with fresh fruit, whipped cream, toasted nuts, etc. Be it for a special occasion like Mother’s Day breakfast-in-bed or just a lazy weekend morning, this baseline recipe for golden, glorious pancakes will never let you down. 

Provided by Marcy Jimenez

Yield Makes about 10 pancakes

Number Of Ingredients 9

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
¾ cup buttermilk
½ cup milk
1 large egg
2 tablespoons butter, melted and cooled

Steps:

  • Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.
  • Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
  • Fresh Berry Buttermilk Pancakes: Add 1/2 cup fresh blueberries or strawberries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.
  • Apple-Walnut Buttermilk Pancakes: Add 1 peeled and sliced firm apple (such as Granny Smith), 1/2 cup chopped walnuts, and 1/4 teaspoon cinnamon to batter.
  • Orange-Chocolate Chip Buttermilk Pancakes: Add 1 tablespoon grated orange zest and 1/2 cup semisweet chocolate chips to batter. Serve with your favorite maple syrup. Garnish with more zest and chocolate.

MOM'S BUTTERMILK PANCAKES | ALLRECIPES



Mom's Buttermilk Pancakes | Allrecipes image

These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.

Provided by Cinnken

Categories     Pancakes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 12 6-inch pancakes

Number Of Ingredients 6

1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 ⅛ cups buttermilk
2 tablespoons butter, melted

Steps:

  • Preheat and lightly grease a large skillet or electric griddle.
  • Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
  • Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Nutrition Facts : Calories 210.1 calories, CarbohydrateContent 27.2 g, CholesterolContent 64.5 mg, FatContent 7.9 g, FiberContent 0.8 g, ProteinContent 7.1 g, SaturatedFatContent 4.5 g, SodiumContent 1027.4 mg, SugarContent 3.5 g

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