Truck-Stop Buttermilk Pancakes Recipe

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Most Helpful Positive Review

Nov 05, 2005

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, substituting milk and lemon juice for the buttermilk. It did not work, not sure if that was because of my error or whatever. In any case, I made it as stated today and they were perfect. I also scaled the recipe down to 9.6 servings to get equal eggs, etc. I really can't say enough about these, this recipe will be my pancake recipe from now on. You can also scale to 7.2 (3 eggs, 3 flour, 3 buttermilk, etc.); 4.8 (2 eggs, 2 flour, 2 buttermilk); 2.4 (1 egg, 1 flour, 1 buttermilk). Thank you for contributing! My family and I thank you very much!

—CHARISSALYNN

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Most Helpful Critical Review

Dec 21, 2010

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 batter was a bit runny and made yummy, flat pancakes. I added flour to make it less runny, as the recipe noted, and they plumped up a bit, but turned completely tasteless. Syrup could not save them. Now I have a dozen tasteless disks in my freezer. Bummer! I was elated to finally find a buttermilk pancake recipe. I will not be making this again.

—ag

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863 Ratings

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Oct 18, 2006

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 just about every pancake mix there is, but I was never fully satisfied w/ the results. Well, that's all behind me now because this recipe is a keeper! The pancakes come out so light and fluffy and utterly delicious!!! I've made this 4 times now for friends and family and everyone raves about them and asks for the recipe. Also, the last couple of times I made them I added 2 tbsp each of milled flax seed and wheat germ; it doesn't change the taste at all and it adds a little healthy twist to it!

—Jessica S.

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Jul 02, 2006

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 measuring cup to 2cups of Milk...let sit for 5-10 mins to make your buttermilk, then added the required 1/2c regular milk with the rest of the wet ingredients. Will certainly make again!

—Loralie

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Apr 29, 2008

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 that they don't need much syrup, it's true! I was eating most from the griddle, plain. I made the recipe as specified, but added a splash of vanilla. [I also like to try to eat healthy, so I substituted whole wheat flour, which I couldn't even taste because the flavor of this pancake is so awesome, and nonfat plain yogurt for the buttermilk.] I cannot recommend this recipe enough! They do come out soooooo light and fluffy and taste like they're straight from the griddle of your fave breakfast restaurant. [Also, note to those who found their pancakes to be tough and chewy: That's usually a sign that the pancake batter was mixed too long or strongly... try gently mixing in the dry ingredients into the wet slowly and gently until moistened, and see if that makes a difference!]

—Sweets

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Jun 17, 2007

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 never eat pancakes, and I love these. They remind me of the ones at IHOP, soft, fluffy, sweet. These are going in my family recipe book. Thanks a bunch.

—Kati

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Oct 14, 2005

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. They were fabulous! My husband's not even a huge pancake fan and he said these were excellent. They weren't hugely thick like some pancakes, but they fluffed nicely and were oh so good with real maple syrup! Thanks for the wonderful recipe - it'll be used often.

—FAILE819

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Mar 18, 2007

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 flavorful version of traditional pancakes. I have repeatedly tried and failed to duplicate them for him, UNTIL NOW!! These are it!! I made them a few weeks ago for the first time, and he was ecstatic!! He has requested them every weekend since!! Since the first time I made them, the only thing I have changed is to add a little vanilla, (makes them a beautiful golden color), but everything else is exactly the same. My search for the perfect "flapjack" is over!!! (After 11 years!!) Thank you soooo much for this fabulous recipe!!

—KimberMc

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Nutrition

Calories
347 kcal
17%

Carbohydrates
51.8 g
17%

Cholesterol
110 mg
37%

Fat
9.8 g
15%

Fiber
1.4 g
6%

Protein
12.4 g
25%

Sodium
897 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Truck-Stop Buttermilk Pancakes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 347
Calories from Fat: 89

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 5.3g 27 %
Cholesterol 110mg 37 %
Sodium 897mg 36 %
Potassium 286mg 8 %
Total Carbohydrates 51.8g 17 %
Dietary Fiber 1.4g 6 %
Protein 12.4g 25 %
Sugars 11.8g
Vitamin A 7 %
Vitamin C 2 %
Calcium 32 %
Iron 30 %
** Thiamin 47 %
Niacin 43 %
Vitamin B6 6 %
Magnesium 10 %
Folate 62 %

* 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.