Indulge in a delightful culinary experience with our tantalizing selection of butterscotch pancake recipes, a perfect harmony of flavors that will elevate your breakfast or brunch to new heights. These pancakes, crafted with love and precision, offer a delectable symphony of tastes, textures, and aromas that will delight your senses. From the classic Butterscotch Pancakes, where fluffy pancakes are smothered in a rich, decadent butterscotch sauce, to the innovative Butterscotch Bacon Pancakes, where crispy bacon adds a savory touch to the sweet butterscotch, each recipe promises a unique and unforgettable taste adventure. Whether you prefer the simplicity of Buttermilk Pancakes with Butterscotch Chips, the nutty flavor of Butterscotch Banana Pancakes, or the indulgent grandeur of Butterscotch Stuffed Pancakes, our collection has something to satisfy every craving. So, prepare to embark on a culinary journey that will leave you craving more.
Here are our top 4 tried and tested recipes!
GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES
Provided by Sara Moulton
Categories Egg Fruit Ginger Breakfast Brunch Dessert Christmas Vegetarian Kid-Friendly Dinner Lemon Apple Vanilla Fall Winter Cinnamon Molasses Butter Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
- 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
- 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
- 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.
BUTTERSCOTCH PANCAKES
Make and share this Butterscotch Pancakes recipe from Food.com.
Provided by Droopy Drawers
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
- Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
- Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
- In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
- Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
- Pour about 1/3 cup of batter into pan, cook till golden on both sides.
- As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.
Nutrition Facts : Calories 591.4, Fat 26.8, SaturatedFat 16.3, Cholesterol 130.8, Sodium 373.4, Carbohydrate 82.1, Fiber 0.8, Sugar 53.1, Protein 7.9
BUTTERSCOTCH PUDDING PANCAKES
Meet your new fall brunch fave! It's a little bit sweet and a whole lot of yummy, especially when there's a pile of crisp bacon served on the side. I came up with this variation looking to spice up the regular routine. Serve with sauteed apples and maple syrup.
Provided by Leslie Kelly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Mix pancake mix and pudding mix together in a bowl; add milk and eggs and stir until batter is smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 32.6 g, Cholesterol 48.9 mg, Fat 2.5 g, Protein 5.5 g, SaturatedFat 0.8 g, Sodium 607.2 mg, Sugar 5.8 g
SCOTTISH PANCAKES WITH BUTTERSCOTCH SAUCE
I got this recipe many years ago from my aunt. Hearty and very filling, these pancakes are my family's favorite breakfast. The butterscotch sauce is the richest syrup you can imagine. This original recipe is never enough for us, so I usually end up making either double or triple batches! Enjoy!
Provided by Tracy Gimpel
Categories Breakfast
Time 25m
Number Of Ingredients 17
Steps:
- 1. Mix the oats and buttermilk and let sit overnight or for several hours.
- 2. The next day, mix flour, sugar, salt and soda. Stir into the oat mixture.
- 3. Lightly beat the oil, syrup, water and egg together and add to the flour/oat mixture.
- 4. Fry on hot griddle on both sides until lightly brown.
- 5. For Butterscotch Sauce:
- 6. Put sugar, syrup and salt in sauce pan and stir until sugar is dissolved. Stir over medium heat and allow sauce to come to a boil. Boil for two minutes, stirring constantly.
- 7. Remove from heat and add butter, stirring until melted. Then stir in cream. Serve warm over pancakes. Makes 2 1/2 cups of sauce.
Tips:
- To achieve fluffy pancakes, ensure your baking powder and baking soda are fresh and active by testing them before use.
- Do not overmix the batter, as this can result in tough pancakes. Mix just until the ingredients are combined.
- Allow the batter to rest for a few minutes before cooking to allow the gluten to relax, resulting in tender pancakes.
- Use a hot, greased griddle or pan to cook the pancakes. This will prevent sticking and help create a golden-brown crust.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Do not overcrowd the pan, as this will prevent even cooking.
- Cook the pancakes over medium heat until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These butterscotch pancakes offer a delicious twist on the classic breakfast dish. With their rich, buttery flavor and fluffy texture, they are sure to be a hit with the whole family. By following the tips and instructions provided in this recipe, you can easily create perfect pancakes that will make your mornings extra special. Experiment with different toppings and enjoy these pancakes as a delightful treat.
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