Soft buttermilk pancakes are the perfect treat on Saturday morning.
Pancakes and lazy Saturday mornings just go together. My family always has these pancakes when we head up to our cabin for the weekend. We make homemade maple syrup when we go up to our cabin so these pancakes are a must.
These pancakes are light and fluffy and buttery. They go perfect with maple syrup and are awesome with blueberries, strawberries, chocolate chips, or whatever your heart desires!
Notice that these pancakes make a very large batch so they are perfect when serving a large group. If you don’t have a large group, they taste great as leftovers!
Buttermilk Pancakes
Prep time
Cook time
Total time
Serves: 30-40 large pancakes
Ingredients
- 4 cups flour
- ½ cup sugar
- 2 tablespoons baking soda
- 2 tablespoons baking powder
- 1 tablespoon salt
- 1 quart buttermilk
- ½ pint whipping cream
- 5 large eggs
Instructions
- Preheat a large skillet to medium heat.
- In a large bowl, mix the flour, sugar, baking soda, baking powder, and salt. With a large spoon or hand mixer, mix in buttermilk, whipping cream, and eggs. Beat until well combined and no lumps remain in the batter.
- Using a large spoon, pour a spoon full of batter onto a preheated skillet. Once the top of the pancake is covered in bubbles, flip the pancake over. Let the pancake cook until lightly browned on both sides. Repeat with the rest of the batter.
- Pancakes taste best fresh but they can be put on a cookie sheet and kept in a warm oven until ready to serve if necessary. The pancakes can also be refrigerated for up to one week or frozen, separated by parchment paper, for up to 6 months. To re-heat, simply warm frozen pancakes in the microwave.
Love these pancakes? Check out some related recipes!
Whole Wheat Banana Bread Pancakes
These look fantastic!!
Thank you!