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Recipe Summary
total: 15 mins
Yield: Makes 4 Cups
All-Purpose Breakfast Batter
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Variations
BLUEBERRY MUFFINSLine a muffin tin with baking cups. Stir 1 1/4 cups blueberries into batter; divide among cups. Sprinkle tops with 2 tablespoons sugar. Bake in a 375°F oven until a toothpick comes out clean, 20 to 22 minutes. Let cool 5 minutes in tin, then transfer muffins to a wire rack and let cool completely. Makes 12 Muffins.BANANA PANCAKESStir 1/4 cup semisweet chocolate chips and 1/2 cup sliced bananas into batter. Spoon 1/4-cup batter portions onto a greased nonstick skillet over medium heat; cook, flipping once, until golden brown, 4 to 6 minutes. Serve with unsalted butter, more sliced bananas, and pure maple syrup. Makes 16 Pancakes.BAKED DOUGHNUTSBrush 2 doughnut pans with melted unsalted butter; spoon batter in. Bake in a 325°F oven until tops spring back, 12 to 14 minutes. Let cool slightly; flip out of pans. Brush with more butter and toss in cinnamon sugar before serving. Makes 12 Doughnuts.
Gallery
Read the full recipe after the video.
Recipe Summary
total: 15 mins
Yield: Makes 4 Cups
All-Purpose Breakfast Batter
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
total: 15 mins
Yield: Makes 4 Cups
Recipe Summary
total: 15 mins
Yield: Makes 4 Cups
total: 15 mins
total:
15 mins
Yield: Makes 4 Cups
Makes 4 Cups
All-Purpose Breakfast Batter
All-Purpose Breakfast Batter
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk, room temperature
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Directions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, butter, and vanilla; stir into dry ingredients until just combined, with a few small lumps remaining. Use immediately in any of the variations listed below.
Variations
BLUEBERRY MUFFINSLine a muffin tin with baking cups. Stir 1 1/4 cups blueberries into batter; divide among cups. Sprinkle tops with 2 tablespoons sugar. Bake in a 375°F oven until a toothpick comes out clean, 20 to 22 minutes. Let cool 5 minutes in tin, then transfer muffins to a wire rack and let cool completely. Makes 12 Muffins.BANANA PANCAKESStir 1/4 cup semisweet chocolate chips and 1/2 cup sliced bananas into batter. Spoon 1/4-cup batter portions onto a greased nonstick skillet over medium heat; cook, flipping once, until golden brown, 4 to 6 minutes. Serve with unsalted butter, more sliced bananas, and pure maple syrup. Makes 16 Pancakes.BAKED DOUGHNUTSBrush 2 doughnut pans with melted unsalted butter; spoon batter in. Bake in a 325°F oven until tops spring back, 12 to 14 minutes. Let cool slightly; flip out of pans. Brush with more butter and toss in cinnamon sugar before serving. Makes 12 Doughnuts.
Variations
BLUEBERRY MUFFINS
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for All-Purpose Breakfast Batter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for All-Purpose Breakfast Batter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
