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Buttermilk Pancakes

Buttermilk makes the pancakes light and fluffy with a hint of tang.

I make pancakes just about every weekend. Depending on what ingredients I have determines the kind of pancake: buttermilk, sour cream, or regular. I make a big batch and set some aside for the kids breakfast during the week and freeze the rest. Layering the pancakes between wax or parchment paper keeps them from sticking together.

(yields 24)


  • 4 cups (480 g) all-purpose flour

  • 1/4 (50 g) cup sugar

  • 2 tsp (12 g) baking soda

  • 1 1/2 tsp (6 g) baking powder

  • 4 eggs

  • 4 cups (908 g) buttermilk

  • 1 tsp vanilla extract

  • 4 tbsp butter (for skillet)


  1. In large mixing bowl, whisk together flour, sugar, baking soda & baking powder.

  2. In medium mixing bowl, whisk together eggs, buttermilk & vanilla.

  3. Pour wet ingredients into dry ingredients and combine gently with spatula. Allow batter to sit for 10 minutes, this results in taller and less chewy pancake.

  4. Heat griddle or large skillet over medium heat and 1 tbsp of butter for each batch of pancakes. Using butter instead of cooking spray gives the pancakes a nice buttery crunch on the edges.

  5. Pour batter by 1/4 cupfuls onto hot griddle, flip pancake when bubbles form on top. Cook second side until golden brown. Enjoy!


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