Fluffy Southern Buttermilk Pancakes (Old-Fashioned Style)
Soft, tall, and perfectly tender inside with golden edges — this is the classic Southern breakfast favorite.
🛒 Ingredients (Serves 4)
2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 cups buttermilk (room temperature)
2 large eggs
¼ cup melted butter (plus more for cooking)
1 tsp vanilla extract (optional but recommended)
👩🍳 Instructions
1️⃣ Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2️⃣ Mix Wet Ingredients
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3️⃣ Combine Gently
Pour wet ingredients into dry ingredients. Stir just until combined.
⚠️ Do not overmix — small lumps are okay. This keeps pancakes fluffy.
4️⃣ Rest the Batter (Important!)
Let batter sit for 5–10 minutes. This helps activate the baking soda and makes them extra fluffy.
5️⃣ Cook
Heat a lightly buttered skillet or griddle over medium heat.
Pour about ¼ cup batter per pancake.
Cook until bubbles form on top (about 2–3 minutes).
Flip and cook another 1–2 minutes until golden brown.
🧈 Serve With:
Warm maple syrup
Butter
Fresh berries
Powdered sugar
Crispy bacon on the side (Southern style 😉)
🔥 Pro Tips for Extra Fluffiness
Don’t press the pancakes after flipping.
Keep heat medium — too hot will burn outside before inside cooks.
For ultra-thick pancakes, reduce buttermilk slightly (by 2–3 tbsp).