- 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
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"Excellent. Thick and fluffy. We did some plain, some with blueberry and some with sliced banana and pecans. Made enough to freeze."
"great mix I too mix all the dry and then add the eggs and buttermilk for the amount we need. Stores very well.Perfect pancakes no more box mix in this house."
"These were easy to put together, husband loved them, no more pancake mix in our house. Cut recipe in 4ths as it is only the two of us and had to use soy milk mixed with lemon juice for the buttermilk as I have a severe milk allergy. Will mix up dry ingredients and have on hand for a quick breakfast."
"Very good. Nice and fluffy. Perfect buttermilk pancake!"
"These are the fluffiest pancakes I have ever made. They are perfect."