Print: Truck-Stop Buttermilk Pancakes

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.

Prep

19 min

Cook

34 min

Servings

Difficulty

Medium

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 per serving

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