Sometimes there is nothing better than a simple pancake. These pancakes fit the bill! They are delicious and buttery, not too fluffy or too thick, just perfect. I will never buy a boxed pancake mix again and I promise you won’t either if you give them a try. They are too easy not to!
These pancakes are perfect for a Sunday brunch or breakfast-for-dinner (my personal fave). You can serve them “old-timey” style with butter and maple syrup or dress them up with fresh fruit and a dollop of whipped cream. Eat your heart out Aunt Jemima.
Old-Timey Buttermilk Pancakes
Serves: 2-1/2 dozen small-medium pancakes
Ingredients
- 4 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 4 eggs
- 4 cups buttermilk
Instructions
- 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 ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Notes
This recipe makes a LOT of batter, so you could ½ it if you need a smaller batch or you can store the remaining batter in a sealed container in the refrigerator for up to a week.
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