Ingredients
10
10 servings
- •4 cups all-purpose flour
- •0.25 cup white sugar
- •1 tablespoon baking powder
- •1 tablespoon baking soda
- •1 teaspoon salt
- •4 cups buttermilk
- •4 eggs
- •4 tablespoons canola oil
- •1 tablespoon vanilla extract
- •1 teaspoon canola oil, or as needed
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.
Nutritional Facts
Per 10 servings
- Calories: 327
- Carbohydrate: 49g
- Fat: 9g
- Fiber: 1g
- Protein: 11g
- Sugar: 10g
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