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Truck-Stop Buttermilk Pancakes

Steve Whiting

"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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15 m servings 347 cals
Original recipe yields 12 servings (12 Servings)


  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 795
  1. 989 Ratings

Most helpful positive review

These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in my homemade apple syrup, but these were awesome with a minimal amount of syrup. I made these last week, ...

Most helpful critical review

I'm sad to say I am not a fan of this recipe! I was so excited to make them based on all the reviews. I halved the recipe for my husband and I and let the batter sit about 25 minutes. The bat...

Most helpful
Most positive
Least positive

These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in my homemade apple syrup, but these were awesome with a minimal amount of syrup. I made these last week, ...

Okay, so I have never felt compelled to write a recipe review before, but after making and (better yet) tasting these pancakes I just had to write a review! I am a pancake fiend and have tried ...

Now that's a pancake! Light and fluffy...everyone loved them. I scaled recipe back to 4.8 to feed 3 adults and 2 kids. Did not have buttermilk on hand so used 2 tblsp of lemon juice and filled ...

Holy PHENOMENAL pancakes, Batman! I cannot say enough great things about this recipe. The pancakes come out REALLY light and fluffy... and have a GREAT flavor! The other reviewer who said tha...

I have to add my two cents. My family has consistently turned their collective noses up at the many pancake recipes I have tried over the years. Finally, I got unanimous cheers from this one. I ...

My husband has always told me how much he loved the pancakes at a favorite diner that he visited as a child. He called them "flapjacks", and described them as a thinner, firmer and more flavorf...

Yummy! I had to scale this recipe *way* down as there are only two of us at home and was a little nervous when the conversion was kind of funny (1 1/4 eggs?), but I guesstimated as best I could...

Great, reliable recipe. I always like to prepare the batter, then let it sit while I heat the griddle. The batter thickens a bit which guarantees thick, light and fluffy pancakes. Real butter...

These are so good! Scaled these back a bit and still had enough to freeze for another time. There's just something about using real buttermilk that makes things light and fluffy! Be sure to le...