Southern Buttermilk Pancakes
Southern Buttermilk Pancakes are light, fluffy, and made with simple ingredients for a classic homemade breakfast.
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
Calories: 251kcalCarbohydrates: 39gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 535mgPotassium: 143mgFiber: 1gSugar: 5gVitamin A: 157IUCalcium: 81mgIron: 2mg
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