Buttermilk Pancakes Recipe
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 4 eggs
- 4 cups buttermilk
- In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Yield: 2-1/2 dozen.
Reviews for Buttermilk Pancakes(37)
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Has anyone tried combining the dry ingredients, possibly using dry buttermilk to store as a mix and then just adding the eggs and milk, (which would then complete the buttermilk ingredient each time you use the recipe?
Very light and fluffy, way better than buttermilk pancake mix
Very flavorful, I love it.
The problem of thick vs thin is the flour. Measure out 4 cups of flour and tap down the cups to fill, then triple sift the flour and measure without tapping down. You will have up to 1/2 cup more. First thing you could do is measure by weight, 4 cups is 17 ounces of flour per the usual baker's conversion ratio. (1 cup = 4 1/4 ounces) It's quicker to use 3 /12 cups of buttermilk and add more as needed.
The only pancakes I'll ever make!
These pancakes are delicious and it is now my #1 pancake recipe. I cut the recipe in half as it made too many.