Prep 10 mins
Cook 15 mins
These are my families all time favorite. I like the fact that they freeze well. The kids can take out the amount they will eat.
- 709.77 ml all-purpose flour
- 44.37 ml white sugar
- 14.78 ml baking powder
- 7.39 ml baking soda
- 2.46 ml salt
- 709.77 ml buttermilk
- 118.29 ml milk
- 3 eggs
- 78.07 ml butter, melted
- In a large bowl, combine flour, baking powder and baking soda; stir well.
- In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- 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.
- Freeze the leftovers. From freezer, just reheat in microwave.
This made a great breakfast for our family. It is a lot of batter. I would cut this in half next time. Made for I recommend.
This is a big recipe. But this is great cause we have leftovers for the week. The texture was great. The batter is not too thick. Thanks kfcook :) Made for cookbook tag game
What a great pancake kfcook. I really enjoyed this lovely light, airy treat. I love buttermilk pancakes and these certainly do not disappoint. I served them with a little extra butter and pure maple syrup for a real down home taste. Thank you so much for sharing this recipe. Made for May Pool Party /10 :)