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Buttermilk Pancakes

November 2, 2010
These pancakes are so amazing!! I would eat them everyday if possible. This recipe makes a lot of pancakes so be ready to feed lots of people or get your freezer bags ready. After I am done cooking I will just put my leftover pancakes in a Ziploc bag in the freezer and whenever I am craving one (typically everyday until I eat them all) I just grab one out and put it in the toaster!

Once you get you batter all mixed,

 just melt some butter in a pan or on a skillet and start cooking!


3 cups all-purpose flour
3 tbs white sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 cups buttermilk (if you don’t have buttermilk, for every cup you need, mix 1 tbs white vinegar or lemon juice and 1 cup milk and let it stand for 5 minutes)
1/2 cup milk
3 eggs
1/3 cup butter, melted

1. In a large bowl, combine dry ingredients. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook (this is key).

2. Heat a lightly oiled griddle or frying pan over medium high heat.

3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Recipe from

2 Comments leave one →
  1. November 2, 2010 7:57 am

    These sound fantastic! Can't wait to try them!

  2. January 19, 2011 8:26 am

    You should try this yummy syrup with these! So good!

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