Description
These Fluffy Southern Buttermilk Pancakes are soft, tender, and perfectly golden, with a light interior that melts in your mouth. Made with real buttermilk and a balanced leavening blend, they deliver classic Southern comfort in every bite. Perfect for slow mornings, family breakfasts, or weekend brunch.
Introduction
Nothing says comfort quite like a warm stack of buttermilk pancakes fresh off the skillet. In Southern cooking, pancakes are all about texture—light, airy, and never dense. This recipe follows that tradition, using simple pantry ingredients and a gentle mixing method to achieve bakery-style fluffiness at home.
Why You’ll Love This Recipe
These pancakes are incredibly fluffy without being dry. The buttermilk adds a subtle tang that balances the sweetness, while melted butter gives rich flavor. The batter comes together quickly, making this an easy and reliable breakfast favorite for any day of the week.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons butter, melted
1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; small lumps in the batter are perfectly fine and help keep the pancakes fluffy.
Heat a lightly buttered or oiled skillet or griddle over medium heat.
Pour about 1/4 cup of batter onto the hot surface for each pancake.
Cook until bubbles form on the surface and the edges begin to look set, then flip and cook the other side until golden brown.
Serve warm with butter, syrup, or your favorite toppings.
Variations
Add fresh blueberries or chocolate chips to the batter before cooking.
Stir in a pinch of cinnamon or nutmeg for extra warmth.
Top with sliced bananas, honey, or whipped cream for a brunch-style finish.
Tips for Best Results
Let the batter rest for 5 minutes before cooking to activate the leavening fully.
Do not press down on the pancakes while cooking, as this will deflate them.
Keep the heat at medium to avoid burning the outside before the inside cooks.
Use real buttermilk for the best texture and flavor.
Storage Tips
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze pancakes with parchment paper between layers for up to 2 months. Reheat gently in a skillet or toaster.
Serving Suggestions
Serve with classic maple syrup and butter.
Pair with fried eggs or crispy breakfast sausage.
Add fresh berries and powdered sugar for a lighter presentation.
FAQs
Why are my pancakes not fluffy?
Overmixing the batter or cooking on too high heat can cause dense pancakes.
Can I make this without buttermilk?
Yes. Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.
Can I prepare the batter ahead of time?
It’s best used fresh, but you can rest it for up to 30 minutes before cooking.
Conclusion
These Fluffy Southern Buttermilk Pancakes are a true breakfast classic—simple, comforting, and irresistibly soft. Whether you’re serving them for a weekend brunch or a cozy weekday breakfast, this recipe delivers consistent, delicious results every time.