- 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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Best pancakes I've ever made! I have never used eggs in pancakes before and I wasn't sure how they would taste. This is one recipe I will use from now on!
Wonderful! A few simple ingredients and a stellar pancake!
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?