- 10
- 10 mins
- 40 mins
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
- 4 cups buttermilk
Preparation
Step 1
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 resealable plastic freezer bag. 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 three pancakes on a microwave-safe plate and microwave on high for 45-90 seconds or until heated through.
Yield: 2-1/2 dozen.
Originally published as Buttermilk Pancakes in Taste of Home
August/September 2006, p16