An easy recipe for the best fluffy buttermilk pancakes made from scratch! These Southern-style thick pancakes are made with simple ingredients and can be whipped up in a jiffy. Also sharing some tips on how to make pancakes on a griddle.
I've had a lot of requests for homemade buttermilk pancakes. This recipe is one we have made for years.
Not sure if it's just a southern thing, but besides breakfast it's normal to occasionally have pancakes for dinner too. Just last week, I made these pancakes for dinner before an evening baseball game and my kids devoured them.
Pancakes are a bit of personal preference, some people want them super soft and thin, others want them more well done, some want silver dollar pancakes and others want them to fill up a full dinner sized plate. With a little bit of practice, I am sure you can make the perfect pancakes.
This recipe makes thick, fluffy buttermilk pancakes and will feed 5-6 people.
Ingredients
Basic ingredients you likely have on hand in your pantry and fridge.
- All-Purpose Flour - I prefer to use unbleached flour.
- Baking Powder and Baking Soda - Yes, this recipe uses both to create that tall, fluffy Southern style pancake. Because it does use a higher ratio of baking powder, I recommend using an aluminum-free baking powder.
- Salt
- Sugar - If you want your pancakes less sweet, reduce to 2 Tbsp. sugar.
- Eggs - A couple of large eggs helps hold the pancakes together.
- Buttermilk - I recommend using full-fat buttermilk. My readers think that Borden makes the best buttermilk.
- Oil or Butter - You can use either a neutral flavored oil (like canola oil) or melted butter.
How to Make Homemade Pancakes
These pancakes take about five minutes to make.
Step 1: Whisk together dry ingredients in a large bowl.
Step 2: Mix in beaten eggs, buttermilk, and oil till batter forms.
Step 3: Pour ¼ c. of batter onto preheated griddle or skillet. Cook until edges look dry and there are some bubbles on top. Carefully flip pancake and cook for a couple of more minutes.
Step 4: Top with your favorite toppings and enjoy a homemade breakfast.
How to Make Pancakes on A Griddle
I love making pancakes on a cast-iron skillet but with busy mornings and three hungry boys, I needed something that could get the job done a little bit faster. A few years ago, I bought this budget-friendly electric griddle, and it has made it easy to get everyone pancakes ready in a jiffy.
- Preheat skillet to 350°F. Lightly spray with nonstick spray or rub with a little canola oil. I find the butter to burn too quickly on the griddle, so I use just a bit of cooking spray before I add the batter.
- Pour ¼ cup of batter onto hot griddle. Cook until edges look a little dry and there are bubbles on top. I find the perfect temperature to cook pancakes on is between 325-350°F. I usually have to do a little bit of adjusting during cooking a large batch. A note about temperatures is that everyone's griddle may be a little different.
- Flip the pancakes once and continue cooking until other side is a light golden brown.
Tips
- For thinner pancakes, thin out the batter by adding a little bit more milk.
- For extra fluffy buttermilk pancakes, separate the egg whites and whip them until soft peaks form. Then fold the egg whites into the batter.
- Keep an eye on the temperature. For a cast-iron skillet, I usually start on medium but occasionally have to go to medium-low.
- On the skillet I find the perfect temperature between 325°F-350°F. As a rule of thumb, it's best to start with a hot skillet and then adjust down if you need to.
- Avoid flipping the pancakes multiple times. Just one flip halfway through cooking time is all it should take.
Serving and Storage
Toppings: I like the pancakes plain, they have a nice rich, buttermilk flavor. Topping ideas include syrup, peanut butter and syrup (my fave), and fruit with whipped cream.
Add-Ins: You can also mix in chocolate chips, blueberries, nuts, or banana slices to your pancakes. After you pour the batter on the griddle, just sprinkle a few of your desired add-ins on top of the batter.
Storage: Pancakes are best eaten the day they are made. Cooked pancakes can be stored at room temperature for the day. Any longer and I store the leftover pancakes in the fridge in an airtight container.
To Reheat: Reheat the pancakes in the microwave at 30 second intervals. I find they are best if eaten within two days.
Leftover Buttermilk Pancake Batter: You can store unused pancake batter in the fridge for one day.
📖 Recipe
Fluffy Southern Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 Tablespoons sugar
- 2 eggs, beaten
- 2 cups buttermilk
- ¼ cups canola oil or melted butter
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar.
- Add wet ingredients (beaten eggs, buttermilk and oil) to dry ingredients. Mix until just combined.
- Spray griddle with non-stick spray or oil. Preheat griddle to medium heat (350F). Pour ¼ cup of pancake batter onto hot griddle. Cook until edges start to look dry and bubbles are forming on top. Carefully flip pancake and cook for 1-2 more minutes or until cooked through and lightly golden brown.
Notes
- Buttermilk: Whole milk buttermilk preferred.
- Yield 14-16 4" pancakes which will feed around 6 people. To make a smaller batch, simply halve the recipe.
- This makes a thick batter, for thinner pancakes add more buttermilk (or milk).
Nutrition
Recipe adapted from a 1980s Southern Living.
FAQ
Can you use homemade buttermilk?
Yes, you can but the pancakes won't get quite as tall or have the tangy flavor of using real buttermilk.
What temperature to cook pancakes on an electric griddle?
I recommend starting at 350°F and adjusting between 325-350°F as needed for these thick buttermilk pancakes. Heating will vary between models of electric griddles.
What if I don't have buttermilk?
You can make your own buttermilk by combining 1 Tbsp. vinegar or lemon juice with milk to equal 1 cup.
You can also use regular milk. It takes a little bit less than what the recipe says. Start with 1 ¾ c. and adjust to desired thickness of pancake batter. They won't be as thick and fluffy if you choose this method.
I hope you enjoy this classic buttermilk pancake recipe, it's always a breakfast favorite.
I have fond memories of being a teen, sitting around a griddle talking with my best friend while her mom made us pancakes on Saturday Mornings. That's the kind of home I hope to create.
Cheers -
Alaine
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