Truck Stop Buttermilk Pancakes

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Truck Stop Buttermilk Pancakes

Prep 10 m

Cook 5 m

Ready In 15 m

12 Servings

347 Calories


"A yummy breakfast treat, and very easy to make!! Serve with bacon or sausage, and some fried eggs, wonderful!!! Batter will keep in fridge for a couple of days if you can't make all at once, or you can freeze and make at a later date."

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  1. 5 eggs

  2. 1 1/2 cups milk

  3. 6 tablespoons butter, melted

  4. 5 cups buttermilk

  5. 5 cups all-purpose flour

  6. 5 teaspoons baking powder

  7. 5 teaspoons baking soda

  8. 1 pinch salt (optional)

  9. 5 tablespoons sugar


  1. 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.

  2. 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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