Best 3 Sunrise Buttermilk Pancakes Recipes
Indulge in a delightful culinary journey with our Sunrise Buttermilk Pancakes, a symphony of flavors that will tantalize your taste buds. These light and fluffy pancakes, kissed with the golden hue of sunrise, are a perfect blend of buttermilk's tangy richness and a touch of sweetness. Served with a variety of toppings, from classic butter and syrup to fresh berries and whipped cream, these pancakes are a versatile canvas for your creativity. Discover the secrets behind achieving the perfect pancake texture, with tips on how to mix the batter, control the heat, and flip your pancakes like a pro. Elevate your breakfast experience with our additional recipes, including gluten-free and vegan variations, ensuring that everyone can savor the joy of these Sunrise Buttermilk Pancakes. Get ready to embark on a mouthwatering adventure that will make your mornings truly special.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST BUTTERMILK PANCAKES
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.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- 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.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
MOM'S BUTTERMILK PANCAKES
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 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
Tips:
- Use fresh ingredients: Fresh buttermilk, eggs, and fruit will give your pancakes the best flavor.
- Don't overmix the batter: Overmixing can make your pancakes tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for 10-15 minutes before cooking will help the pancakes rise and be more tender.
- Cook the pancakes over medium heat: Cooking the pancakes over too high heat will make them burn on the outside and be raw on the inside. Medium heat will allow them to cook evenly.
- Flip the pancakes only once: Flipping the pancakes too often can make them break. Flip them only once, when the edges are dry and bubbles are forming on the surface.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle. Top them with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Sunrise buttermilk pancakes are a delicious and easy-to-make breakfast treat. With a few simple tips, you can make perfect pancakes every time. So next time you're looking for a special breakfast, give these pancakes a try. You won't be disappointed!
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