Best 4 Aunt Helens Buttermilk Pancakes Recipes
In the culinary realm, few dishes evoke a sense of comfort and nostalgia like Aunt Helen's buttermilk pancakes. These fluffy, golden-brown discs of joy have been tantalizing taste buds for generations, becoming a beloved breakfast staple in households across the globe. With their irresistible aroma and perfectly balanced flavors, Aunt Helen's buttermilk pancakes have earned a special place in the hearts of pancake enthusiasts everywhere. In this comprehensive guide, we embark on a delectable journey to uncover the secrets behind creating the perfect Aunt Helen's buttermilk pancakes. From selecting the finest ingredients to mastering the delicate art of flipping, we provide expert tips and step-by-step instructions to ensure that your pancakes turn out light, fluffy, and absolutely irresistible. So, gather your ingredients, preheat your griddle, and prepare to indulge in the ultimate pancake experience.
Check out the recipes below so you can choose the best recipe for yourself!
AUNT HELEN'S BUTTERMILK PANCAKES
Wonderful, light, tasty pancakes that are unlike any others. There are similar recipes but none taste like these! Aunt Helen always had a few special recipes for "ordinary" foods that were better than any other. We've misplaced the recipe often enough that it's time it goes on here, permanently located!
Provided by Chef Sharon 15
Categories Breakfast
Time 45m
Yield 12-16 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
- Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
- These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.
Nutrition Facts : Calories 436.1, Fat 13.1, SaturatedFat 3.8, Cholesterol 106.4, Sodium 688.7, Carbohydrate 63, Fiber 1.7, Sugar 12.4, Protein 15.7
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
AUNT EDITH'S BAKED PANCAKE
My aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: baked pancakes. -Marion Kirst, Troy, Michigan
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs until very light. Add salt, flour and milk; beat well. Thoroughly rub bottom and sides of a 10-in. cast-iron or other heavy skillet with butter. Pour batter into skillet. , Bake at 450° for 15 minutes. Reduce heat to 350° and bake until set, 5 minutes longer. If desired, remove pancake from skillet and place on a large hot platter. Dust with confectioners' sugar and garnish with lemon. Serve immediately.
Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 158mg cholesterol, Sodium 407mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.
HELEN'S PRICELESS PUMPKIN PANCAKES
Wonderful recipe by Grandma Helen that Maria loves! Serve with syrup.
Provided by Montana Mike
Categories Breakfast and Brunch Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk buttermilk, pumpkin puree, egg yolks, sugar, and vanilla extract together in a bowl until blended. Whisk in melted butter.
- Whisk cake flour, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Add flour mixture to buttermilk mixture and whisk to combine.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into buttermilk-flour mixture to form pancake batter.
- Heat a lightly oiled griddle or skillet over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form on top, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 58.4 g, Cholesterol 219.6 mg, Fat 17.8 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 9.4 g, Sodium 991.3 mg, Sugar 18.4 g
Tips:
- Use fresh, high-quality ingredients for the best results.
- Make sure your buttermilk is at room temperature before using it.
- Do not overmix the batter. Overmixing can make the pancakes tough.
- Heat your griddle or frying pan over medium heat before cooking the pancakes.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Aunt Helen's Buttermilk Pancakes are a delicious and easy-to-make breakfast treat. With just a few simple ingredients, you can create a stack of fluffy, golden brown pancakes that will satisfy the whole family. These pancakes are perfect for a lazy weekend brunch or a quick weekday breakfast. So next time you're looking for a satisfying and delicious breakfast option, give Aunt Helen's Buttermilk Pancakes a try. You won't be disappointed!
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