Buttermilk Pancakes – Bisquick Recipes

Prep

5

min
Total

30

min
Servings

20

There’s nothing better than waking up in the morning to warm pancakes! The addition of buttermilk in the batter makes them extra delicious and buttery, of course. Top these versatile buttermilk pancakes with anything you’d like – from traditional maple syrup to fresh berries and everything in-between. This is the one buttermilk pancake recipe you need to make your breakfast even more delicious.

Ingredients

2

cups Original Bisquick™ mix
1 3/4

cups buttermilk
1

teaspoon baking soda
1

egg

Steps

1

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2

Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
3

Cook until edges are dry. Turn; cook until golden.

Recipe Tips

tip 1

Pancakes are ready to turn when they are puffed and bubbles form on top.
tip 2

Keep pancakes warm in a single layer on paper towel-lined cookie sheet in a 200°F oven.
tip 3

Adding toppings to your pancake is an easy way to put a fun twist on your normal breakfast.
1. Apple-Rum Butter topping: Beat 1/2 cup softened butter with electric mixer until light and fluffy. Gradually beat in 1/2 cup Apple Butter and 1 teaspoon rum or 1/4 teaspoon rum extract to taste.
2. Blackberry-Lime Sauce: In small saucepan, combine 2 cups blackberries or raspberries, 1/4 cup water, 1/4 cup sugar and 1 tablespoon fresh lime juice. Simmer sauce for 10-15 minutes until berries break down and sauce slightly thickens; stir in 1 teaspoon grated lime peel.
3. Cherry and Granola Topping: Top with about 1/4 cup vanilla yogurt and 1/4 cup frozen (thawed) sweet cherries; sprinkle with 2 tablespoons granola.
4. Maple Yogurt Topping with Candied Nuts and Bananas: Stir in 1/3 cup real maple syrup into 8 ounces plain Greek yogurt; top pancakes with maple yogurt; sprinkle with candied or regular walnuts, or pecans and sliced bananas.
5. Red, White and Blueberries Topping: Melt 1/4 cup raspberry preserves in small saucepan; add about 1 tablespoon orange liqueur or orange juice. Serve sauce with pancakes, fresh blueberries and 1/2 cup crème fraiche or sour cream mixed with 1 tablespoon sugar.
6. Super Sundae Topping: Drizzle pancakes with warm chocolate sauce or chocolate syrup; top with sliced bananas, fresh strawberries, chopped toasted pecans, sweetened whipped cream and a maraschino cherry.
tip 4

Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
tip 5

Don’t flip ’em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
tip 6

To measure Bisquick, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

Nutrition

60 Calories, 2 g Total Fat, 2 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 60

Calories from Fat: 20

Total Fat: 2 g

Saturated Fat: 1 g

Cholesterol: 10 mg

Sodium: 250 mg

Potassium: 50 mg

Total Carbohydrate: 8 g

Dietary Fiber: 0g

Protein: 2 g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.