- 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.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through. Yield: 2-1/2 dozen.
Reviews for Buttermilk Pancakes
"My husband and kids loved them, even the one that is not much of a pancake lover. The batch was perfect for my whole family (six people) So it makes a lot. So fluffy and the taste can definitely say HOMEMADE."
"This makes very good pancakes! It is very close to my regular recipe, except has no vegetable oil, but they were still great! It also makes a lot."
"I have never made good pancakes, until now. I have pretty much always used box mix thinking that was the way to go and having them never turn out. After trying this recipe I will never go back and now I will be happy to serve my family pancakes. The recipe does make a lot I may try to cut the recipe in half next time."
"Perfect recipe! This will forever me by go-to pancake recipe!"
"I have been using the same recipe for years. Today I decided I wanted something different. Although it's pretty much the same as the other, this will be my go to recipe from now on. These were very fluffy and a bit sweeter, and no added fat. YUMMY!!!!"