Best 9 Ranch Barbecue Pancakes Recipes

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Indulge in a culinary journey with our exploration of the tantalizing flavors of ranch barbecue pancakes. This unique and appetizing dish combines the savory and tangy flavors of ranch dressing with the smoky richness of barbecue sauce, resulting in a delightful harmony that will tantalize your taste buds. With a crispy exterior and a soft and fluffy interior, these pancakes offer a perfect balance of textures. Whether you prefer a classic buttermilk pancake or a hearty whole wheat option, our curated collection of recipes has something for every palate. From simple and straightforward preparations to more elaborate and indulgent creations, we'll guide you through the process of crafting the perfect ranch barbecue pancakes that will become a family favorite.

Let's cook with our recipes!

RANCH HAND SANDWICHES



Ranch Hand Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h20m

Yield 6 sandwiches

Number Of Ingredients 15

Bacon jam, for spreading
6 deli rolls, split
Pop Pulled Pork, recipe follows
6 slices country ham
6 slices pepper jack cheese
Bread and butter pickles, for topping
2 onions, sliced
One 3-pound pork butt (pork shoulder roast)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
One 12-ounce can pop (I use Dr. Pepper)
One 18-ounce bottle BBQ sauce
1 tablespoon hot sauce
1/4 cup brown sugar

Steps:

  • Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
  • Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
  • Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
  • Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

RANCH BARBECUE PANCAKES



Ranch Barbecue Pancakes image

These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!

Provided by T.P. Antigen

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 10m

Yield 4

Number Of Ingredients 6

1 cup white sugar
2 eggs
¼ cup barbecue sauce
¼ cup ranch dressing
½ cup vegetable oil
2 cups all-purpose flour

Steps:

  • Place a large skillet over medium-low heat.
  • Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g

RICHARD'S "VERY GOOD" PANCAKES



Richard's

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 13

6 cups all-purpose flour
1/4 cup baking powder
3/4 cup sugar
1 tablespoon salt
6 eggs
4 cups plus 1 tablespoon milk
2 tablespoons cider vinegar
3 ounces ale (Key West Sunshine Ale is recommended)
1 tablespoon sour cream
3/4 cup ripe mango, peeled, pit removed, diced
3/4 cup fresh blueberries
Butter
Maple syrup

Steps:

  • In a large mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, combine the eggs, milk, vinegar, beer, and sour cream. Using a rubber spatula, fold the wet ingredients into the dry ingredients until they are well blended.
  • Heat a greased griddle or large saute pan. Place a desired amount of the batter on the griddle. After the batter has been placed, put the desired amount of mango and blueberries into the pancake batter. When bubbles begin to appear on the surface, flip the pancake over and finish cooking until lightly golden in color. Repeat with each pancake.
  • Serve a stack of pancakes with butter and maple syrup.

JUST PEACHY PANCAKES



Just Peachy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 10

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup diced peaches, plus sliced peaches, for serving
1/4 cup peach jam
Butter, for frying
Maple syrup, for serving
Whipped cream, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the diced peaches and peach jam.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Meanwhile, warm the maple syrup in the microwave or in a saucepan over low heat. Drizzle over the pancakes and serve with sliced peaches and whipped cream.

ASIAN BBQ DUCK PANCAKES WITH HOISIN, SCALLIONS, AND CUCUMBER



Asian BBQ Duck Pancakes with Hoisin, Scallions, and Cucumber image

Provided by Food Network

Categories     main-dish

Time 14h10m

Yield 4 servings

Number Of Ingredients 14

1 quart boiled water
1 Peking duck (about 4 to 5 pounds)
1 tablespoon peanut oil
3 ounces grated ginger root
1 star anise
1 teaspoon chinese five spice powder
8 ounces soy sauce
1/4 cup honey
2 tablespoons sesame oil
4 Moo Shu pancakes (available in Asian markets)
Hoisin sauce
1 large cucumber, peeled and cut into 2-inch strips
2 bunches scallions, cleaned and cut into 2-inch strips
Cilantro sprigs, for garnish

Steps:

  • In a large pot, bring the water to a boil. Place the duck in boiling water and simmer for 5 minutes. Let cool and dry. While the duck is cooling, in a saucepan, add peanut
  • oil. Heat. Add ginger, star anise, Chinese five spice powder, soy sauce and honey. Add sesame oil. Bring mixture to a boil. Cover duck with marinade and place in the refrigerator overnight.
  • The next day: Preheat oven to 350 degrees. Drain and pat duck dry. In a roasting pan with rack and 1/2 cup of water. Roast 2 hours. Let cool then, remove the meat from the carcass and save the skin. Cut the duck into strips, and then assemble the pancake.
  • In a warm oven or grill, heat the pancake. Spread 1/2 tablespoon hoisin sauce over each pancake. Place 2 to 3 ounces of duck, 2 cucumber strips and 2 scallion strips in front of the pancake. Then roll it like sushi into a tube shape. Cut off the end, then cut the remaining pieces into 1-inch rounds. Arrange on a serving tray and garnish with the crisp skin and fresh cilantro

RANCH BARBECUE PANCAKES



Ranch Barbecue Pancakes image

These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!

Provided by TP Antigen

Categories     Pancakes

Time 10m

Yield 4

Number Of Ingredients 6

1 cup white sugar
2 eggs
¼ cup barbecue sauce
¼ cup ranch dressing
½ cup vegetable oil
2 cups all-purpose flour

Steps:

  • Place a large skillet over medium-low heat.
  • Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g

RANCH BARBECUE PANCAKES



Ranch Barbecue Pancakes image

These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!

Provided by TP Antigen

Categories     Pancakes

Time 10m

Yield 4

Number Of Ingredients 6

1 cup white sugar
2 eggs
¼ cup barbecue sauce
¼ cup ranch dressing
½ cup vegetable oil
2 cups all-purpose flour

Steps:

  • Place a large skillet over medium-low heat.
  • Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g

RANCH BARBECUE PANCAKES



Ranch Barbecue Pancakes image

These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!

Provided by TP Antigen

Categories     Pancakes

Time 10m

Yield 4

Number Of Ingredients 6

1 cup white sugar
2 eggs
¼ cup barbecue sauce
¼ cup ranch dressing
½ cup vegetable oil
2 cups all-purpose flour

Steps:

  • Place a large skillet over medium-low heat.
  • Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g

RANCH BARBECUE PANCAKES



Ranch Barbecue Pancakes image

These pancakes will satisfy all your craving necessities. Serve with powdered sugar and bacon!

Provided by TP. Antigen

Categories     Pancakes

Time 10m

Yield 4

Number Of Ingredients 6

1 cup white sugar
2 eggs
¼ cup barbecue sauce
¼ cup ranch dressing
½ cup vegetable oil
2 cups all-purpose flour

Steps:

  • Place a large skillet over medium-low heat.
  • Whisk together the sugar, eggs, barbeque sauce, ranch dressing, and vegetable oil in a bowl until smooth. Stir in the flour until a moist, slightly lumpy batter forms. If the mixture is too runny, add additional flour until you get the desired consistency.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Nutrition Facts : Calories 797.2 calories, Carbohydrate 104.2 g, Cholesterol 97.1 mg, Fat 38.4 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 354.6 mg, Sugar 55 g

Tips:

  • Prepare all the required ingredients and equipment before you start making the pancakes.
  • Make sure the buttermilk is at room temperature to ensure the pancakes rise properly and have a fluffy texture.
  • Do not overmix the batter, as this can result in tough pancakes. Mix just until the ingredients are combined.
  • Use a non-stick pan or griddle over medium heat to cook the pancakes. This will help prevent them from sticking and burning.
  • Pour about 1/4 cup of batter onto the hot pan or griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.
  • Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Conclusion:

Ranch barbecue pancakes are a unique and delicious twist on the classic pancake recipe. They are perfect for a hearty breakfast, brunch, or even dinner. With their smoky, tangy flavor, these pancakes are sure to be a hit with everyone who tries them.

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