Truck-Stop Buttermilk Pancakes
Truck-Stop Buttermilk Pancakes are thick, fluffy, and filling.They feature rich buttermilk flavor and golden edges.Easy to make with pantry ingredients.Perfect for a hearty, classic breakfast
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and gently mix until just combined.
- Heat a griddle or skillet over medium heat and grease lightly.
- Pour batter to form large pancakes.
- Cook until bubbles form on the surface and edges set.
- Flip and cook until golden brown and fluffy.
- Serve hot with butter and syrup.
Notes
- Do not overmix the batter.
- Resting the batter improves fluffiness.
- Real buttermilk gives best flavour.
- Pancakes should be thick and hearty.
- Serve immediately for best texture.