Total TimePrep: 10 min. Cook: 5 min./batch
- 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
- 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 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 for 45-90 seconds or until heated through.
Nutrition Facts3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol, 913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Feb 23, 2020
A recipe that actually is easy and delicious ! Kids and the family love it . Add in chocolate chips or blueberries . Made it and it is perfect !
Feb 8, 2020
Where has this recipe BEEN all my life? I’m pushing 70 and I have finally made a decent batch of pancakes. I cut the recipe down by 75% for the two of us. Since I never buy buttermilk, I added its powdered version to the dry ingredients and mixed water with the egg as the wet ingredients, as directed on the powder’s package. I foresee these pancakes being requested, which is a change from my husband suggesting a different breakfast!
Dec 30, 2019
Perfect! These are my go to pancakes. I do cut the recipe down so it does not make as much.
Nov 26, 2019
These pancakes came out perfect from the very first try!! Light, fluffy and soooo delicious. My search for the perfect pancake recipe is over!!
Sep 1, 2019
Delicious made as is but does make a very large batch. I also made a half batch, for 2 adults and 2 teens, and added 1 Tbsp vanilla and 2 Tbsp ground flaxseed for a very subtle nutty flavor (and health benefits). Turned out just as delicious as the original. I have also sifted the dry ingredients and put in a container for our vacation trips. No more store bought mixes required. This was very fast and easy and will be in our breakfast rotation often. We prefer fruit on top but adding blueberries to the batter would be good also. These are light and fluffy.
Jul 6, 2019
So easy to make. Light and fluffy! Great buttermilk taste! Added a little extra buttermilk to thin the batter.
Apr 24, 2019
Great recipe! It's got that classic buttermilk taste (duh!). The pancakes turned out with the perfect texture, a nice combination of firm and fluffy. I ended up adding just a little regular milk to thin out the batter a little after doing 1 test pancake. I set the griddle to 325 and made about 40 5" pancakes. They were devoured! This is a keeper recipe.
Apr 20, 2019
Would like to see the whole recipe. Lori Schrank
Feb 4, 2019
These were delicious. I halved the recipe, which is usually a mistake. Next time I will make the entire batch and freeze half for easy breakfast.
Jun 16, 2018
I made these this morning. Very delicious!!!!