Truck-Stop Buttermilk Pancakes


Truck-Stop Buttermilk Pancakes

Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12


  • 5 Large Eggs
  • 1 1/2 Cups Milk
  • 6 Tbsp Butter Melted
  • 5 Cups Buttermilk
  • 5 Cups All-Purpose Flour
  • 5 Tsp Baking Powder
  • 5 Tsp Baking Soda
  • 1 Pinch Salt
  • 5 Tbsp Sugar


  • 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.
  • 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.

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