Hey, y'all! The most signature food of my childhood? My Grandma Jude's Southern Buttermilk Pancakes Recipe! We eat them every Christmas Eve and on the morning of special occasions. They are so good that I will rarely indulge in a pancake at a restaurant because I know that they will pale in comparison to these. While the recipe is simple, the end product is immaculate. This recipe has been in my family for over 100 years -- I grew up eating them with my Grandma Jude, but it's a recipe from the late 1910's (stemming from my Great-Grandmother Elizabeth). I know y'all are going to love them!
This post was originally posted September 2019 and updated July 2021.
Jude's Southern Buttermilk Pancakes Recipe
Yes, without question -- buttermilk is the key to this recipe.
I prefer the pancakes on the lighter side, in terms of color, not allowing them to get overly brown. This is a personal preference, yet I do prefer the softness when they are less done. The key is to make sure that the inside is not runny; from there, cook to your desire.
Do not cook your pancakes on high heat, as you'll cook the outside too quickly in comparison to the inside. Instead, cook on medium-high heat!
Enjoy Jude's Southern Buttermilk Pancakes Recipe? Check out my other recipes here!
Southern Buttermilk Pancakes
Ingredients
- 1.5 c. flour
- 2 eggs
- 2 c. buttermilk
- 2 tablespoon shortening
- 1 tbsp. sugar
- 2 tsp. baking soda
- 1 tsp. vanilla extract
- ½ tsp. salt
Instructions
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In a large mixing bowl, beat eggs and add milk.
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Add flour, shortening, sugar, baking soda, vanilla extract, and salt to the eggs and milk. Beat until smooth.
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On medium-high heat, warm a griddle or large skillet.
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Brush the skillet with butter and ladle desired amount of pancake batter for preferred size (typically ¼-⅓ cup).
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When pancakes are done on one side, flip and cook until done all of the way through.
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Serve with butter and syrup.
Nutrition
Y’all come back now, ya hear?
My best,
JC
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Enjoy Jude's Southern Buttermilk Pancakes Recipe? Check out my other recipes here!
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