Buttermilk Griddle Cakes Recipes

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BUTTERMILK GRIDDLE CAKES



Buttermilk Griddle Cakes image

These are lighter and fluffier than regular pancakes. I've tried other pancake recipes, but this has been a favorite in our home for years!

Provided by truebrit

Categories     Breakfast

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

1 large egg
1 cup buttermilk or 1 cup soured milk
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
2 ounces margarine or 2 ounces oil, melted

Steps:

  • In a bowl, beat egg and buttermilk together.
  • Sift dry ingredients and stir them into the egg mixture.
  • Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
  • Heat a heavy griddle or frying pan and lightly grease.
  • Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
  • Turn and cook on other side.

Nutrition Facts : Calories 1275.9, Fat 54.4, SaturatedFat 12.7, Cholesterol 195.8, Sodium 2392, Carbohydrate 159.9, Fiber 5.1, Sugar 16.6, Protein 34.3

BEST BUTTERMILK GRIDDLE CAKES RECIPE - (4.7/5)



Best Buttermilk Griddle Cakes Recipe - (4.7/5) image

Provided by Foodiewife

Number Of Ingredients 9

3 eggs, separated
1/4 cup sugar
2 cups buttermilk
6 tablespoons unsalted butter, melted, cooled
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Additional melted butter or oil for cooking griddle cakes

Steps:

  • 1. Whisk egg yolks and sugar in medium bowl until smooth. Whisk in buttermilk and 6 tablespoons butter until blended. 2. Whisk flour, baking powder, baking soda and salt in large bowl until blended. Make well in center of flour mixture; pour in buttermilk mixture. Whisk until batter is almost smooth (some lumps will remain). 3. Beat egg whites in small bowl at medium speed 1 to 1 1/2 minutes or until soft peaks form. Stir one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites. 4. Heat griddle or nonstick skillet over medium heat until hot; lightly brush with melted butter. When butter stops sizzling, pour 1/4 cup batter per cake onto griddle, gently spreading to 4-inch diameter. Cook 1 1/2 to 2 minutes or until bubbles form and pop on surface and bottom is golden brown. Turn and cook 1 minute or until golden brown on both sides, adjusting heat if necessary. Repeat with remaining batter. 5. Keep griddle cakes warm on baking sheet in 200°F. oven until all cakes have been made. 20 (4-inch) griddle cakes PER GRIDDLE CAKE: 125 calories, 5 g total fat (3 g saturated fat), 3.5 g protein, 16 g carbohydrate, 45 mg cholesterol, 195 mg sodium, .5 g fiber VARIATION Spiced Buttermilk Griddle Cakes Whisk 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1/2 teaspoon ground nutmeg into flour mixture in Step 2. Follow remainder of recipe as written. (You may substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg for the cardamom, if desired.)

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