Ingredient

Dry Ingredients

• 4 cups all‑purpose flour

• ¼ cup sugar

• 2 tsp baking soda

• 2 tsp salt

• 1½ tsp baking powder

Wet Ingredients

• 4 large eggs, room temperature

• 4 cups buttermilk

Directions

1. Mix the Dry Ingredients In a large bowl, whisk together the flour, sugar, baking soda, salt, and baking powder.

2. Mix the Wet Ingredients In a separate bowl, whisk the eggs and buttermilk until smooth and well blended.

3. Combine Pour the wet mixture into the dry ingredients. Stir gently just until moistened — the batter should remain slightly lumpy.

4. Cook the Pancakes Heat a lightly greased griddle or skillet over medium heat. Pour the batter by ¼‑cup portions onto the hot surface. Cook until bubbles form on top and the edges look set, then flip. Cook the second side until golden brown.

Freeze Option

To Freeze: Let pancakes cool completely. Layer them between sheets of waxed paper and place in a freezer container.

To Reheat (Oven): Place frozen pancakes on an ungreased baking sheet, cover with foil, and heat in a 375°F oven for 6–10 minutes.

To Reheat (Microwave): Stack 3 pancakes on a microwave‑safe plate. Microwave on high for 45–90 seconds, or until heated through.

Nutrition Facts —

4 Buttermilk Pancakes

Calories: 520–560 Total Fat: 10–12 g Saturated Fat: 4–5 g Cholesterol: 190–210 mg Sodium: 1,300–1,400 mg Total Carbohydrates: 88–94 g Dietary Fiber: 2–3 g Sugars: 14–16 g Protein: 20–22 g