Here’s a classic Fluffy Southern Buttermilk Pancakes recipe—tall, tender, and melt-in-your-mouth, just like you’d get at a Southern diner 🥞
Fluffy Southern Buttermilk Pancakes
Ingredients (8–10 pancakes)
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups buttermilk (room temperature)
- 2 large eggs (room temperature)
- 4 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients
In a large bowl, whisk flour, sugar, salt, baking soda, and baking powder. - Mix wet ingredients
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. - Combine gently
Pour wet ingredients into dry. Stir just until combined.
👉 Lumps are good—do not overmix (this is the secret to fluffiness). - Rest the batter
Let batter rest for 5–10 minutes. This activates the leavening. - Cook pancakes
Heat a skillet or griddle over medium heat and lightly butter it.
Pour ¼ cup batter per pancake.
Cook until bubbles form and edges look set (2–3 minutes).
Flip and cook another 1–2 minutes until golden. - Serve immediately
Southern Tips for Extra Fluff
- Real buttermilk makes all the difference
- Don’t press pancakes after flipping
- Medium heat = soft inside, golden outside
Serving Ideas
- Butter + warm maple syrup
- Fresh berries
- Crispy bacon or sausage
- A drizzle of honey or cane syrup (very Southern!)
If you’d like, I can also share:
- Old-school diner-style pancakes
- Extra-thick “cloud” pancakes
- No-buttermilk substitute version
- Freezer-friendly make-ahead tips
Just tell me 😊
