Truck-Stop Buttermilk Pancakes

Truck-Stop Buttermilk Pancakes

725
BOBOBEARZOE 15

"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."

Ingredients 15 m {{adjustedServings}} servings 347 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 897 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Pancakes I

See how to make a simple 5-star pancake recipe.

My-Hop Pancakes

These fluffy hotcakes resemble those from a certain pancake house.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 725

  1. 896 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
CHARISSALYNN
11/5/2005

These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in my homemade apple syrup, but these were awesome with a minimal amount of syrup. I made these last week, substituting milk and lemon juice for the buttermilk. It did not work, not sure if that was because of my error or whatever. In any case, I made it as stated today and they were perfect. I also scaled the recipe down to 9.6 servings to get equal eggs, etc. I really can't say enough about these, this recipe will be my pancake recipe from now on. You can also scale to 7.2 (3 eggs, 3 flour, 3 buttermilk, etc.); 4.8 (2 eggs, 2 flour, 2 buttermilk); 2.4 (1 egg, 1 flour, 1 buttermilk). Thank you for contributing! My family and I thank you very much!

Jessica S.
10/18/2006

Okay, so I have never felt compelled to write a recipe review before, but after making and (better yet) tasting these pancakes I just had to write a review! I am a pancake fiend and have tried just about every pancake mix there is, but I was never fully satisfied w/ the results. Well, that's all behind me now because this recipe is a keeper! The pancakes come out so light and fluffy and utterly delicious!!! I've made this 4 times now for friends and family and everyone raves about them and asks for the recipe. Also, the last couple of times I made them I added 2 tbsp each of milled flax seed and wheat germ; it doesn't change the taste at all and it adds a little healthy twist to it!

Loralie
7/2/2006

Now that's a pancake! Light and fluffy...everyone loved them. I scaled recipe back to 4.8 to feed 3 adults and 2 kids. Did not have buttermilk on hand so used 2 tblsp of lemon juice and filled measuring cup to 2cups of Milk...let sit for 5-10 mins to make your buttermilk, then added the required 1/2c regular milk with the rest of the wet ingredients. Will certainly make again!