This truck-stop buttermilk pancake recipe is a yummy breakfast treat and very easy to make! Serve them with bacon or sausage and some fried eggs — they're wonderful! The batter will keep in the fridge for a couple of days if you can't make it all at once, or you can freeze it and make it later.
Ingredients
- 5 cups buttermilk
- 1.5 cups milk
- 5 eggs
- 6 tablespoons butter , melted
- 5 cups all-purpose flour
- 5 tablespoons white sugar
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 1 pinch salt , Optional
Instructions
-
1
Whisk buttermilk, milk, eggs, and butter together in a large bowl.
-
2
Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into buttermilk mixture until just blended. Adjust batter thickness to your liking by adding more flour or buttermilk.
-
3
Heat a large skillet over medium heat; coat with cooking spray. Drop batter by ¼ cupfuls onto the skillet; cook until bubbles appear on the surface. Flip and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts
Per serving
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