Buttermilk Pancakes That Freeze Well Recipes

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BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

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

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

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

JIM'S BUTTERMILK PANCAKES



Jim's Buttermilk Pancakes image

You will love these pancakes. I always make extra and freeze them so my granddaughter can have some before school. Quick Tips: How to Freeze Pancakes - 1. Place a sheet of wax paper between each pancake and stack together. 2. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. 3. Use the frozen pancakes within 1 to 2 months for best quality. Next Tip: How to Reheat Frozen Pancakes: - Microwave: Remove foil and wax paper. Place 3 frozen pancakes in a stack on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through. - OR - Conventional Oven: Place frozen pancakes in a single layer on a cookie sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Provided by jimf57

Categories     Breakfast

Time 28m

Yield 16 (5 inch diameter) pancakes, 8 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
1/4 teaspoon vanilla extract
2 eggs
3 1/2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
  • In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter.
  • IMPORTANT: Keep these two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium heat.
  • Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together.
  • Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.

BUTTERMILK PANCAKES THAT FREEZE WELL



Buttermilk Pancakes That Freeze Well image

Make and share this Buttermilk Pancakes That Freeze Well recipe from Food.com.

Provided by dteague

Categories     Breakfast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour (or 1/2 whole wheat flour and 1/2 all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch sea salt
1 egg, beaten
1 1/2 cups buttermilk
1 tablespoon melted butter
1 teaspoon raw sugar or 1 teaspoon honey

Steps:

  • Stir together the flour, baking soda, baking powder, and salt.
  • Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth.
  • Add the melted butter and sugar.
  • Using a 1/4 measuring cup, scoop up batter and fry on a greased griddle between 325-350 degrees.
  • To Freeze: Allow pancakes to cool completely after cooking. Then, line a cookie sheet with parchment paper and place pancakes on sheet without touching each other. Add another layer until all are flat and ready to freeze. Place in freezer until solid. Removed from freezer and add to gallon sized freezer bag and label. Reheat on griddle, microwave, or toaster.

Nutrition Facts : Calories 79.4, Fat 2.1, SaturatedFat 1.1, Cholesterol 23.1, Sodium 213.4, Carbohydrate 11.9, Fiber 0.3, Sugar 2.2, Protein 3.1

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