The brownie mix is the basis for these delectable cookies.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 cups all-purpose flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 4 cups buttermilk
- 4 eggs
- 4 tablespoons canola oil (Optional)
- 1 tablespoon vanilla extract
- 1 teaspoon canola oil, or as needed (Optional)
Instructions
- Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
- Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.
- The recipe yield and servings are dependent on the size of the pancakes made.
- The need to grease the cast iron skillet is dependent on how well seasoned your skillet is. It may not be necessary at all.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 863 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These were good pancakes! I ended up making the whole thing as I have a large family, and found they were thin. I added a little bit more flour and that helped a little. They puff up when baking. I did half buttermilk, half whole milk. I also added caramel extract and cinnamon to go with the vanilla, as I do with all pancakes. Sounds like a lot, but its really good!! I recommend for pancakes on the fly.
This is a fantastic recipe! I was looking for a change of pace from a buttermilk pancake recipe that has been my “go-to” forever. My old recipe yields delicious pancakes that are a little flat. These are fluffy but still delicious! I only changed the volume, making a half-batch.
Loved this recipe. Added cinnamon to the pancakes like someone else said, but other spices (allspice, etc.) will work fine too 🙂 As the name suggests, this recipe makes enough to feed a crowd. Ended up freezing most of it. I recommend cutting the recipe in half, or even in fourth just to feed a couple of people.
Followed the recipe as written – this time. These are lighter, fluffier, and more delicious than any store-bought mix. Try adding some spice (cinnamon, pumpkin pie spice, apple pie spice, 5 spice, or mixed spice) and some fresh fruit.
This recipe was the best I’ve found. I used it as a base recipe and made a few tweaks. I added 1 cup of white sugar, substituted buttermilk with 1 cup of white vinegar added to half and half, sifted all dry ingredients and added lukewarm water to thin out batter. I used a nonstick skillet, butter and turned them when bubbles began surface and pop. THEY WERE AMAZING!
It was great. Just added chocolate chips in it and made it into waffle instead of pancakes. Everyone loved it
I cut it in half and it came out great! I’ve always tended to turn things sooner than I should, so thanks for the tip on when to do it!
love home made buttermilk pancakes use the same batter for waffles when the batter is a bit to thick make half waffles then thin the batter out with either milk or buttermilk pancakes taste better made with buttermilk the thicker batter for waffles then thin the batter for pancakes this is a winner !!!!!! serve with heated syurp and fresh berries YUMMMMMMM
I found the batter as written to be very thick, but I went ahead and made one test pancake. That first one didn’t cook up very well, so I added more buttermilk to thin out the batter a bit, and that was the only change I made. I scaled the recipe in half for breakfast for two today, and the rest went into the freezer for weekday breakfasts. The buttermilk lends just a little tang, but it also brings tenderness. I was happy with the way these pancakes turned out well.
I love this recipe! My kids have no control when it comes to pancakes so this recipe ensures that the adults get to enjoy some too 🙂