I couldn’t help myself. These are so light and only work out with fresh buttermilk, so now you really have a choice as I also have two other buttermilk pancake recipes. Here we go!
- 1 cup flour
- 1 tbsp, sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup full fat buttermilk
- 1/2 cup milk (you may feel it takes a 2-3 tbsp. more)
- 1 egg
- 2 tbsp. melted butter plus 3/4 tsp. melted butter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat the egg, buttermilk, milk and melted butter. Keep them separate until ready to cook.
Heat a lightly oiled frypan over a medium high heat. Drop a bead of water on the pan and if it sizzles, it is ready.
Pour the wet mixture into the dry mixture and, with a wooden spoon. stir until it is blended together.
Pour 1/2 cup of batter per pancake. Brown on both sides and serve hot with butter, syrup or fresh fruit and whipped cream. Your choice.
This recipe will make 10-12 pancakes.
The Absolute Best Buttermilk Pancakes
Don is a wonderful cook (Chef) and when he tries something new, you know it is going to be great. Here we go:
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 2 tbsp. sugar
- 2 cups buttermilk (full fat)
- 2 large eggs,
- 1 tsp. pure vanilla
In a bowl, whisk all the dry ingredients together.
Whisk in the buttermilk, eggs and vanilla just to well combined. Set aside on the counter for 10 minutes.
Heat a large griddle (skillet) and spray with a non-stick cooking spray.
Ladle 1/2 cup of batter on the griddle and flip only when bubbles appear and then cook until golden brown in colour. Continue until all the batter has been used up.
Like always, serve with butter and your favourite syrup or fresh fruit and whipping cream. Add a cup of piping hot coffee to the table and you will have a wonderful rest of the day. True!
The Lightest, Decadent Buttermilk Pancakes
I think everyone loves pancakes and this one will give you the fluffiest pancakes you have had.
- 1 1/2 cups flour
- 3 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 3/4 cups buttermilk
- 1 egg
- 2 tbsp. melted butter
- 2 tsp. vanilla (no mistake here)
- 1 tbsp. Crisco oil
Preheat oven to 250 degrees.
In a large bowl, whisk together all the dry ingredients. In a smaller bowl whisk together the buttermilk, egg, butter and vanilla. Pour over the dry ingredients and whisk until combined but still lumpy.
Heat a large fry pan over medium high heat. Lightly brush with some of the oil. Now using a 1/4 cup, pour the batter into the pan, spread slightly to form pancake shapes.
Cook until bubbles appear on the top, flip and cook until bottoms are golden brown. To keep these warm while finishing cooking, transfer to a cookie sheet (parchment paper lined) and keep warm in a 250 degree oven.
Add butter, syrup, any fruit or nuts you wish, whipped cream, crème fraiche…the list is endless.
Yum! Maybe Don would like these for lunch?
Ricotta Pancakes With Yummy Apples
This yummy breakfast will make everyone happy-happy-happy. It is made with ricotta cheese and therefore, rather light
- 1 2/3 cups ricotta cheese
- 3 egg yolks
- 3/4 cup whole milk
- 2/3 cup flour (sifted)
- 1 1/2 tsp. baking powder (sifted)
- pinch of salt
- 3 egg whites
- enough butter for pan
In a bowl combine the ricotta, egg yolks and milk. Add the flour, baking powder and salt and mix well.
In another bowl beat the egg whites until they form soft peaks. Gently fold into the ricotta batter.
In a skillet melt butter and add 3 tbsp. of the batter. Cook until golden on each side. Repeat until all batter is used up. Keep warm.
Caramelized Apples
4 medium granny smith apples, unpeeled and sliced thinly
1/2 freshly squeezed lime juice
1 1/2 cups icing sugar (sifted)
3 tbsp. whipping cream
In a bowl toss the apples and lime juice. In a small saucepan, cook the sugar until caramelized and golden in colour. Add the apples and cook for 3 minutes. Stir in the cream and simmer gently for 10 minutes. Remove from the heat and let cool to room temperature.
Top the pancakes with the apples amd serve immediately.
I told you they were yummy.
Chocolate Lovers Pancakes With ChocolateSauce
Okay, so it’s not diet free…..Shrove Tuesday is coming ( pancake Tuesday), okay….Sunday breakfast, maybe Saturday lunch….anytime…..Yummy beyond words…
- 1/2 cup unsweetened baking cocoa powder
- 1 1/4 cups flour
- 1 cup sugar
- 1/2 tsp. baking soda
- pinch of salt
- 2 whole eggs (use large eggs)
- 1 egg yolk
- 3/4 cup buttermilk (shake well before pouring)
- 1 tsp. vanilla
- 1/4 cup vegetable oil
- unsalted butter to butter the griddle
Sift together the cocoa, flour, sugar, baking soda and salt in a large bowl. Whisk together the eggs, egg yolk, buttermilk, oil and vanilla until well combined. Add to the flour mixture and mix to combine.
Heat the griddle and lightly coat with butter. Working 2-3 at a time, pour 1/4 cup of batter per cake on the griddle and cook until bubbles appear on the surface, Flip cakes and cook until the tops spring back when gently pressed.
Transfer to a plate and loosely cover with tinfoil to keep warm. Always add butter to the griddle for each batch you make.
Sauce
- 1 cup whipping cream
- 7 oz. bittersweet chocolate, chopped (do not use unsweetened, it is different)
Bring the cream to a boil in a bowl over simmering water and add the chocolate. Whisk until melted and smooth as silk.
Plate the pancakes and pour the sauce over. If you really want to go over the wall, add a generous dollop of whipped cream. Makes a great simple dessert as well.
For chocolate lovers…..what did I tell you? uhuh….
Blueberry Cornmeal Pancakes
This would be a real cool way to suprise those at the breakfast table. This recipe comes from Tutti’s off Main Street in California. It will serve 4.
Adjust accordingly if more are seated at the table.
- 1 cup flour
- 3/4 cup stone ground cornmeal – not coarse
- 1/4 cup sugar
- 3 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 2 large eggs
- 1 1/4 cup buttermilk
- 3 tbsp. butter
- 1 cup fresh blueberries
- vegetable oil for brushing griddle
Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.
Whisk together the eggs, buttermilk and butter until well blended, then whisk into the flour mixture just until combined. Do not overmix. Fold in the blueberries. Batter should be lumpy and will thicken if left sitting.
Lightly coat the griddle with the oil and heat over moderate heat until really hot, but not smoking. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on surface and lightly browned on the botton. Flip over and cook for 1-2 minutes longer.
Repeat until all pancakes have been made. Serve with butter and blueberry sauce and/or maple syrup.
Oh yeah, oh yeah, oh yeah! Yummy.
Eggless Ginger Pancakes
This is a different pancake to be sure as it is eggless and uses a mix (like Krusteaz).
- 4 cups of the whole wheat and honey pancake mix * see above
- 3 tsp. finely chopped preserved ginger
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 2 tsp. molasses
- 3 1/2 cups water
In a large bowl, whisk together the pancake mix, spices, molasses and water, blending well.
Heat griddle and spray with nonstick spray if necessary. Pour batter onto the hot griddle, forming medium sized pancakes. When bubbles form, flip and brown the other side.
Lemon Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 2 cups water
- 1/4 cup butter
- 2 tbsp. grated lemon zest
- 1/4 cup fresh lemon juice
Combine the sugar and cornstarch in a medium saucepan. Gradually, whisk in the water and bring to a boil. Stir constantly for about 5 minutes until thickens. Remove from the heat and add the butter, zest and juice. Serve warm over the pancakes.
This makes about 18 pancakes.
Oven Pancake with Fresh Berries
We are expecting company for the weekend and I find this is a really good way to show you are glad they came.
- 1/2 cup cold butter
- 5 eggs
- 1 tbsp. sugar
- pinch of salt
- 1 1/2 cups milk
- 1/2 cup cream
- 1 cup flour
- 1 cup ricotta cheese
- 1 tsp. baking powder
- Fresh berries
- icing sugar/whipped cream (optional)
Preheat oven to 425 degrees. Grate butter and place in a 9 x 12 glass baking dish. Heat oven until butter has melted.
Combine eggs, sugar, salt in an electric mixer for 1 minute at high speed.
Now, slowly add milk/cream, then flour, then ricotta cheese and finally the baking powder.
Pour into the hot baking dish. Bake for 35 minutes until it has puffed and is starting to brown.
Remove from oven and let sit for about 6-7 minutes before cutting. The center will fall. Serve with fresh berries and whipped cream, butter and warm maple syrup.
Now, aren’t you glad you came for a visit.
Fresh coffee is almost finished brewing…..
Gingerbread Pancakes
A refreshing spiciness in the morning that is heightened with a warm lemon sauce. Yummy flavours.
- 1 cup milk
- 6 large eggs
- 2 tsp. molasses
- 1 1/2 cups flour
- pinch of salt
- 2 tbsp. sugar
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 6 tbsp. butter
In a large bowl, beat the milk and eggs together. Add molasses and 2 tbsp. of water and stir.
Mix the dry ingredients together, cut in the butter until it resembles course crumbs, adding additional water until the batter is smooth. Heat and oil griddle. Ladle the batter onto the griddle and when bubbles start to form, flip them over.
Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 1/2 cup water
- 1/4 cup butter
- 2 tbsp. grated lemon rind
- 1/4 cup lemon juice
Combine sugar and cornstarch in a saucepan. Gradually stir in the water, bringing to a boil. Cook, stirring constantly for 5 minutes until thickened. Remove from heat, add the butter, rind and juice. Mix well until the butter has melted. Keep warm.
Corn Pancakes
Before you think this is a mistake, let me tell you why. Don and I are trying a NO pasta, NO potatoes, NO rice, NO flour and NO white sugar (as in cakes and cookies) regimen. We have been eating cornbread now for two weeks. Upon returning home this morning from Church, Don said let’s get inventive. I threw out (teasingly, of course) make waffles or pancakes. With that he altered his Mom’s recipe for pancakes and the result was absolutely amazing and darn good too!
In a medium size bowl combine :
- 1/2 cup corn flour,
- 1/2 cup cornmeal,
- 1 Tbsp. Baking Powder,
- 1 Tbsp. sugar,
- pinch of salt.
Set this aside.
In a separate bowl, beat one egg. Now alternately add 3/4 cup buttermilk with the flour mixture into the beaten egg. Mix until smooth. Don used a whisk; maybe that is why is was so good. Cook like any other pancake and add your butter and syrup.
Now you know why we are so married. He’s a wonderful; cook. Yup!
Taste Rating: 9