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Southern Buttermilk Pancakes

Buttermilk Pancakes

Once you learn how to make fluffy, delicous buttermilk pancakes from scratch, you will never go back to using a mix!

Course Breakfast
Cuisine American
Keyword breakfast, buttermilk, pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 15 pancakes
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 2 cups All purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 cups buttermilk * shaken well
  • 2 large eggs beaten
  • 2 tablespoons melted butter
  • 1/4 cup milk or water to thin batter
  • OR if you have less buttermilk on hand use this variation
  • 1 1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1 cup buttermilk
  • 1 egg
  • 1/3 cup water plus more if needed

Instructions

  1. Combine dry ingredients in large bowl.
  2. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated.
  3. Add milk (or water), a little at a time until batter is still thick, but pourable.
  4. Heat griddle to 350 degrees.
  5. Melt a little butter onto the griddle.
  6. Using a 1/4 cup measure, scoop batter and place on hot griddle. Cook pancakes until bubbles appear and begin to pop, then flip once.
  7. Do not pat down pancakes. Do not flip more than once.
  8. Serve immediately!
  9. serves 4

Recipe Notes

  • This recipe includes a second set of ingredients. Both are recipes I have used for years, the amounts vary slightly, one recipe uses more buttermilk than the other. They are very similar in yield and final product.
  • If you do not have access to buttermilk, you can make a substitute using the following: Measure 1-2 tablespoon of lemon juice into a 1 cup measure. Fill the cup with milk and let stand on counter for 5 minutes. OR Mix 1/2 cup sour cream or 1/2 cup unsweetened Greek yogurt with 1/2 cup of milk to yield 1 cup of buttermilk substitute. 
  • When using fruit, such as  when making blueberries pancakes, smaller berries are better. Larger berries tend to be more difficult to cook evenly.