Hey, y'all! There's something special about a stack of homemade Southern Buttermilk Pancakes fresh off the griddle. Golden on the outside, light and fluffy in the middle, they're the kind of breakfast that never goes out of style and always brings everyone to the table.
Southern Buttermilk Pancakes
This recipe uses simple pantry staples to create pancakes with that classic homemade flavor and tender texture. Keep them traditional with butter and warm maple syrup, or dress them up with fresh berries, pecans, chocolate chips, or a dollop of whipped cream.
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Ingredients: Southern Buttermilk Pancakes
- 1½ cups all-purpose flour
- 2 large eggs
- 2 cups buttermilk
- 2 tablespoons shortening, melted
- 1 tablespoon granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
How to Make Southern Buttermilk Pancakes
- In a large bowl, whisk together the eggs and buttermilk until well combined.
- Add the flour, melted shortening, sugar, baking soda, vanilla extract, and salt. Mix just until the batter is smooth. Be careful not to overmix.
- Heat a lightly buttered griddle or large skillet over medium heat.
- Pour ¼ to ⅓ cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges begin to set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Serve warm with butter, maple syrup, or your favorite pancake toppings.
Pro Tips For Making This Recipe
- Don't overmix the batter. A few small lumps will keep the pancakes light and tender.
- Let the batter rest for 5–10 minutes before cooking for fluffier pancakes.
- Cook over medium heat so the pancakes brown evenly without burning.
- Butter the griddle lightly between batches for the best color and flavor.
Frequently Asked Questions
For the fluffiest pancakes, mix the batter just before cooking. If needed, you can refrigerate it for up to 2 hours.
Yes. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag for up to 2 months.
Absolutely. Blueberries, chocolate chips, sliced bananas, or chopped pecans are all delicious additions.
Overmixing the batter is the most common cause. Stir only until the ingredients are combined, and don't skip the baking soda or buttermilk.
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Recipe
Southern Buttermilk Pancakes
Ingredients
- 1½ cups all-purpose flour
- 2 large eggs
- 2 cups buttermilk
- 2 tablespoons shortening melted
- 1 tablespoon granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large bowl, whisk together the eggs and buttermilk until well combined.
- Add the flour, melted shortening, sugar, baking soda, vanilla extract, and salt. Mix just until the batter is smooth. Be careful not to overmix.
- Heat a lightly buttered griddle or large skillet over medium heat.
- Pour ¼ to ⅓ cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges begin to set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Serve warm with butter, maple syrup, or your favorite pancake toppings.
Notes
- Don't overmix the batter. A few small lumps will keep the pancakes light and tender.
- Let the batter rest for 5–10 minutes before cooking for fluffier pancakes.
- Cook over medium heat so the pancakes brown evenly without burning.
- Butter the griddle lightly between batches for the best color and flavor.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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