Recipe: Homemade Buttermilk Pancakes

"©From the Kitchen of Deep South Dish"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by ForeverMama photo by ForeverMama
photo by Baby Kato photo by Baby Kato
photo by PanNan photo by PanNan
photo by breezermom photo by breezermom
Ready In:
16 pancakes




  • Whisk together the flour, baking powder, baking soda, sugar and salt; set aside. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs. Add the buttermilk mixture to the flour mixture. Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
  • Heat a griddle or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side. Repeat with remaining butter and batter. Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples are excellent with these. Makes about 16 depending on the size you make them. Can halve recipe.
  • Buttermilk Substitute: Can substitute 3/4 cup of regular milk, but if you do, add 2 teaspoons of baking powder and eliminate the baking soda, or make a homemade buttermilk substitute using regular whole milk and vinegar. A buttermilk substitute will never take the place of real buttermilk, but it will work in a pinch.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Baby Kato
    Great pancakes Lynn. Light, tender, fluffy and full of flavor. We loved these buttermilk pancakes they were so quick and easy to make. Perfect served with a little icing sugar and melting butter. Yummm. So good. Made for Culinary Quest for the Suitcase Gourmets These pancakes are just as great today, 6 years later as they were in 2014 when I first made them. Big, light, tender and delicious. I served my dh's with maple syrup, strawberries and whipped cream. I had hot maple syrup and butter, yumm, so good. Made for Best of 2019
  2. ForeverMama
    These pancakes are really stellar! They're light, fluffy and full of flavor from the buttermilk, vanilla, etc. A really good old fashioned classic pancake that will never go out of style. I used pastry flour because I need to start using it up and I think it really made it tender, more than usual. I think I'll use it from now on for pancakes. Thank you Lavender Lynn for sharing! Made it for FYC.
    • Review photo by ForeverMama
  3. Dienia B.
    a really nice pancake its wicked with twisses peach butter made for southern leg cakepops on parade
  4. Robin P.
    My kids say I make the world’s best pancakes now. This recipe elevated my swag in the kitchen.
  5. PanNan
    Wow1 We loved these pancakes. They were so soft, fluffy, buttery and delicious with a hint of vanilla. Really didn't even need syrup, but we added it anyway. Will definitely make again. Made for Susie's World Tour 2018.
    • Review photo by PanNan



Find More Recipes