Truck-Stop Buttermilk Pancakes recipe

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Ingredients

5 eggs
1 ½ cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt
5 tablespoons sugar

Nutrition Info

347.3 calories
carbohydrate: 51.8 g
cholesterol: 99.3 mg
fat: 9.8 g
fiber: 1.4 g
protein: 12.4 g
saturatedFat: 5.3 g
servingSize: -
sodium: 865 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar, stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

  2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Recipe Yield

12 Servings

Recipe Note

A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date.

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