FLUFFY BUTTERMILK PANCAKES RECIPES

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FLUFFY MAPLE BUTTERMILK PANCAKES - ALLRECIPES



Fluffy Maple Buttermilk Pancakes - Allrecipes image

These are the best buttermilk pancakes. They are light and fluffy with a touch of maple flavor.

Provided by lwilliams001

Categories     Buttermilk Pancakes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup maple syrup
¼ cup unsalted butter, melted
cooking spray

Steps:

  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Whisk buttermilk, eggs, maple syrup, and butter together in another bowl. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  • Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface, 3 to 4 minutes. Flip with a spatula and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 257.5 calories, CarbohydrateContent 40.1 g, CholesterolContent 64.2 mg, FatContent 7.9 g, FiberContent 0.8 g, ProteinContent 6.9 g, SaturatedFatContent 4.4 g, SodiumContent 654 mg, SugarContent 15.2 g

BUTTERMILK PANCAKES RECIPE: HOW TO MAKE IT



Buttermilk Pancakes Recipe: How to Make It image

You just can't beat the best buttermilk pancakes for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. —Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons baking powder
4 large eggs, room temperature
4 cups buttermilk

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. , Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 270 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 913mg sodium, CarbohydrateContent 48g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

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