Nothing says breakfast more than a large batch of fluffy stack of buttermilk pancakes. I’ve never quite understood why people flock for that boxed mix of junk when making pancakes from scratch really isn’t that much more work. This recipe feeds a crowd, but you can totally cut it in half for a normal sized pancakes. I don’t suggest it though, because you’re going to want to freeze some of these suckers! This recipe makes 20-25 pancakes.
We are a pancake loving family and I actually have two pancake recipes. This one is a bit more work than my other one, but I feel like they are “more.” More what? I’m not sure, just more. They are crisp on the outside and fluffy on the inside. They will leave you satisfied yet wanting more at the same time.
When I make pancakes, I will usually triple or quadruple the recipe. Usually, I do this for supper. After we stuff our faces, I will freeze the rest. To reheat, we just throw them in the toaster. When we run out of freezer pancakes, I know it’s time to have pancakes for supper again. As a side, we will have bacon or sausage, fresh fruit, and, if I’m feeling feisty, some eggs. For special occasions, I like to throw chocolate chips in them.
How to make buttermilk pancakes
- Whisk flour, sugar, salt, baking soda, and baking powder
- Add buttermilk and milk to melted butter
- Next add egg yolks to wet ingredients
- Add wet ingredients to dry (don’t overmix)
- Put beaten egg whites in
How to freeze buttermilk pancakes
Place the pancakes in a single layer on baking tray and place in freezer. Freeze for 30-60 minutes and then move to a freezer bag.
More in depth directions and tips on how to make pancakes for beginners
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and sugar. If you don’t want to use sugar, you can use honey or maple syrup, but add those to your wet ingredients. Whisk until just combined.
Time to bring the action!
The batter will be lumpy. Let the batter rest while you heat the griddle. I like to rest at least ten minutes while my cast iron skillet warms up.
When your skillet is warmed up, melt some butter on it.
Scoop about 1/4 cup of batter onto the skillet, leaving some space in between each buttermilk pancake because they will fluff up and out. Cook on one side until bubbles are forming, usually about 3 minutes. Then flip the pancakes and cook on the other side until it is golden brown, about 2 minutes. Try not to flip a bunch of times, once is perfect, but I usually end up twice.
You can keep your buttermilk pancakes warm in a 250 degree oven until time to eat.
Making a large batch of buttermilk pancakes served with butter or peanut butter and some maple syrup is sure to make your family happy! Let me know what you think of these!
- 1 cup butter (melted)
- 5 cups flour
- 1/2 cup coconut sugar (any sugar works honestly)
- 2 tsp salt
- 4 tsp baking soda
- 4 tsp baking powder
- 4 cup buttermilk
- 1 cup milk (whole)
- 4 eggs (separated )
Whisk flour, sugar, salt, baking soda, and baking powder.
Add buttermilk and milk to melted butter.
Add egg yolks to wet ingredients.
Add wet ingredients to dry. Mix.
Beat egg whites until they peak, then add to batter.
Cook over medium-low heat about 2-3 minutes each side.
Serve immediately or keep warm in a 250 degree oven.
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