HOMEMADE BUTTERMILK PANCAKE RECIPES
PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 26g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
PANCAKE SYRUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. —Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 26g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
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- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
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I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. —James Schend, Culinary Deputy Editor, Taste of Home
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Reviews 4.8
Total Time 20 minutes
Category Breakfast, Brunch
Calories 360 calories per serving
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
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We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
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