Fluffy Southern Buttermilk Pancakes
A recipe for classic Southern-style fluffy buttermilk pancakes made from scratch! Easy recipe with simple ingredients.
Servings: 14 4" pancakes
Calories: 140kcal
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
Serving: 1pancake | Calories: 140kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g
