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Buttermilk Pancakes

67 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 5 min./batch

Makes

2-1/2 dozen

Updated: Jan. 06, 2024
You just can't beat a basic buttermilk pancake for a down-home country breakfast. Paired with sausage and fresh fruit, these pancakes are just like the ones you get at Cracker Barrel. —Betty Abrey, Imperial, Saskatchewan
Buttermilk Pancakes
Buttermilk Pancakes Recipe photo by Taste of Home
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Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1-1/2 teaspoons baking powder
  • 4 large eggs, room temperature
  • 4 cups buttermilk

Directions

  1. In a large bowl, combine flour, sugar, baking soda, salt and baking powder. In another bowl, whisk eggs and buttermilk until blended; stir into dry ingredients just until moistened.
  2. 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.

Can you freeze Buttermilk Pancakes?

Freeze cooled pancakes between layers of waxed paper in a freezer container. 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 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.