Sunday, November 29, 2009

Made from Scratch Homemade Buttermilk Pancakes

My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.

Homemade Buttermilk Pancakes

Besides tweaking the baking powder and baking soda, I've been making my homemade pancakes this way for more than 30 years, and I think they've stood the test of time. Don't get me wrong - I do realize that just adding water to a pre-packaged mix sure makes things a bit easier in this hurry-up world we live in, but honestly it doesn't take any time to mix up a fresh batch of pancake batter and no worries over weird ingredients or preservatives lurking in there either because you know what went in it. So, on your day off, why not make them homemade!

Heck you can even mix up several batches of the dry ingredients on your day off, stick them in cheap storage bags and then all you have to do is dump it in a bowl and add the wet ingredients when you get ready to make them on a weekday morning. Homemade, good for you, prepackaged pancake mix in a jiffy! Truth is, when I was working outside of the home, I used to make big batches of pancakes on the weekend, flash freeze them and then only had to heat them up in the microwave for breakfast.

Pictured here with blueberries in the batter.

Great belly filling kick start to a cold morning, and perfect as my favorite breakfast for dinner selection, just add some of those Little Sizzlers sausage links or Jimmy Dean sausage patties, a side of skillet apples is an excellent choice, add some pure butter, and loads of warmed maple syrup ... talk about some good.

Let's make some!

For more breakfast and brunch ideas, visit my page on Pinterest!


Recipe: Made from Scratch Homemade Buttermilk Pancakes

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 16 pancakes

  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 3 tablespoons of granulated sugar
  • 1 teaspoon of kosher salt
  • 2 cups of buttermilk, more or less
  • 2 tablespoons of butter, melted and cooled, plus more for the skillet
  • 2 large eggs
  • 1 teaspoon vanilla extract

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 (365 degrees F) 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 or peaches are excellent with these. Makes about 16 depending on the size you make them. Can halve recipe.

Variations: Add in 2 tablespoons of sour cream, Greek yogurt or plain yogurt. For chocolate chip, pecan, or blueberry, pour batter into pan, then scattered some mini chocolate chips, chopped pecans, or fresh or frozen blueberries into the batter; allow to set as usual then turn.

Cornmeal Pancakes: Substitute 1 cup all purpose yellow cornmeal (not mix) for one cup of the flour.

Cinnamon Bun Pancakes: Combine 3/4 cup of packed, light brown sugar with 1/2 tablespoon of ground cinnamon with 1/2 cup of melted butter. Stir together and transfer to a small squirt bottle; let rest. As you spoon pancake batter into skillet, use the cinnamon filling to squirt a spiral onto the top of the batter. Turn once edges dry and bubbles form and finish as above.

Pumpkin Pancakes: Add 1 cup of 100% pure pumpkin (like Libby's) to the batter, along with 1/2 teaspoon each of cinnamon and ginger and 1/4 teaspoon ground cloves. Substitute light brown sugar for the granulated if desired. Add enough buttermilk to make a loose batter.

Sausage Stuffed Pancakes: Cook one breakfast sausage patty for each pancake, until completely cooked through. In fresh skillet or griddle, add the cooked patties and spoon pancake batter over top. Turn and cook underside; serve immediately with syrup. May also cook 1/4 to 1/2 pound of loose bulk breakfasat sausage, cooking through. Drain well and add to pancake batter, preparing as usual.

Fried Pancake Sausage Bites: Prepare pancake batter with only enough buttermilk to make a very thick batter, about 1/2 to 2/3 cup. Heat 2 inches of oil over medium heat in a deep saucepan or small pot. Roll 1/2 pound of bulk sausage into small balls and cook in a skillet until cooked through. Using a toothpick, spear sausage balls and dip in batter letting excess drip off. Drop into hot oil and fry about 1 minute, or until golden brown. Serve immediately with syrup.

For Waffles: Separate eggs and beat whites until fluffy. Prepare as above, whisking dry ingredients, then adding buttermilk, butter, vanilla and egg yolks. Gently fold in egg whites last. Spray waffle iron and scoop batter into middle cooking according to manufacturer's directions.

Tip: Make a batch or two of these for freezing. Simply make the pancakes and let cool. Spray a large baking sheet with non-stick spray and stack pancakes in a single layer on the baking sheet. Flash freeze until frozen solid, then transfer to a large zippered freezer bag.

Buttermilk Substitute: Can substitute whole 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.


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©Deep South Dish
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Posted by on November 29, 2009
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  1. This looks like a great recipe! I love adding buttermilk to my biscuits and pancakes,it just adds something to the batter.

    1. Yeah...BUTTER

    2. Um, no not really. Buttermilk in it's truest form, is actually the liquid left from the butter making process, not the butter itself. It's actually naturally low fat, unlike butter.

  2. Now that I know these can be made in advance, I must try it.

  3. Very good recipe as is but I also added a teaspoon of vanilla extract, it was good as well..

  4. First of all I will tell you that there is almost nothing better than my mom's buttermilk pancakes drowning in syrup! My kids are absolutely nuts for them just like I was at their age.
    The problem is now, I am not my mother. I just can't get the dang things right. Mine aren't bad, they just aren't mom's. Sigh.
    And now when I am feeling super lazy but still need to feed the critters in the morning it's all about the Batter Blaster! Blasphemy, i know. But hey, they're organic and better than any Eggo/etc.
    Not bad for a morning shortcut as every day is a rush this time of year ....

  5. Kelly I totally hear you. The Batter Blaster ones will never beat mine from scratch, period.
    But in the morning when we're in a rush they are just what the doctor ordered.
    Happy Holidays to all ......

  6. Happy Holidays to y'all too and listen, I hear ya on the Batter Blaster for sure - especially with a houseful of young-uns wanting breakfast now! Homemade pancakes are a nice occasional treat for those slower weekends though - so be sure to treat yourself sometime!

  7. Great recipe! Used the vanilla, and added a teaspoon of baking powder to get them to rise. My wife goes out of her way to have buttermilk in the house when she wants me to make pancakes!

  8. Hi Mary!
    After reading your recipe I just had to make these. So I did! My family just loved them. I had about 8 left over, so they are flash freezing for easy breakfasts this week. Thank you SO MUCH!
    I also had sliced apples in the freezer, so I went ahead and made skillet apples to go with them. Delicious!!!

  9. Thanks Jane - glad you enjoyed the breakfast!!

  10. Yummy! My favorite epicurious recipie calls for sour cream so found yours in a hunt for a non sour cream version because we didn't have any. Much thicker than my other version, but delicious! Thanks for posting.

  11. A shout out where it's deserved... My goto pancake (and waffle) recipe for a few years running now. My family loves 'em. Like others, I tweak here and there as the mood strikes. Fairly standard tweaks include cardamon, honey (ILO sugars), Greek yogurt (ILO recommended sour cream), double vanilla, and a little corn meal (if adapting for waffles).
    Regardless, this is the best goto pancake recipe I have found.
    Many thanks for years to come!

  12. Just a question. I am out of AP flour. All I have is SR and bread flour. I know I need to use the SR but do I need to cut out the baking powder or soda? I do have buttermilk. Thanks for the help.

    1. When using self rising flour, I would still add the baking soda if you're using buttermilk, and if your self rising flour is very fresh, you could eliminate the baking powder, or reduce it slightly.

    2. You're welcome Kara! The worse thing that could happen would be you'd have really puffy pancakes. I'm not so sure that'd be a bad thing LOL!!

  13. It's my birthday weekend and I am treating myself. I was torn between heading to a restaurant or doing homemade.
    These were absolutely delicious! I have Never had better pancakes. These simply cannot be found anywhere except in one's own kitchen. Luckily, I had buttermilk. Only change I would make is to change the sugar to 2 tablespoons. Thanks for the Best Ever!!!

    1. Happy Belated Birthday Delrey!! I hope that it was a good one & I'm glad that you treated yourself & enjoyed the homemade pancakes too. Thanks for taking the time to stop by and let me know!

  14. Love your page. An awesome wonderful recipes you share its made me a better cook

  15. I'm a southern girl... Born and raised on home cooked gloriousness ( like your pancakes here). My mom & grandma would make these for me growing up!
    I could hardly wait for Saturday mornings to arrive. Get a whiff of the thick maple bacon, cast iron skillet crunchy-edge buttermilk pancakes !!! Good Lord! Now my own kiddos & husband anxiously await Saturday mornings.
    We move/travel the world ALOT ! I've made these dang things in London, Tokyo, Singapore & now in Hong Kong. Here's to southern comforts in strange and far away lands! Thank you for sharing this wonderful recipe. It's made around the world!!

    1. You're so welcome Bridgett! And now, I'm HUNGRY!! :)

  16. hmmm... this sounds tasty so I have to try them out!

  17. Thanks for sharing Mary. The pancakes were a hit! I used 1 cup AP flour and 1 cup oat flour. Saturday morning I will fix again at my Moms :)

  18. Just an FYI, You cannot "copyright" a food recipe. The Patent and copyright office declared food preparation to belong to all the public.

    1. Chef Dave, just an FYI for you. Oh yes indeed you can. I won't go into the details here but rest assured, not only do I have a legal background,, but I've also done the research. The short version is food preparation and basic ingredients like salt & pepper and a "recipe" are two different things. You cannot copy somebody's written work period. It is indeed copyright protected and as a blogger, that happens as soon as I hit publish. My words are protected - just like any other author out there - and for the record, I not only have a legal background but I've done my research so I know what I'm talking about! I don't why you felt a need to stop by here and leave such a comment, unless you are taking the words of others as your own, but I do suggest that you look a little further into copyright law before you come to somebody's blog and declare such a statement, because for the record chef, you are incorrect. My words and my recipes do not "belong" to the public. They belong to me and that is protected by law.

  19. These were awesome! Today is my kid's birthday, the big 1-0, a whole decade old, woohooo!! So I wanted to have a little special treat for him before he had to go to school this morning and these were perfect. I definitely will be freezing a batch, will be a great change for school mornings(I can only shove so much honey nut cherrios their way, I'm sure they get tired of cereal every morning.) I would love to put pecans in them next time.
    A perfect start to his birthday! So happy DSD was a part of his special day! Thank you so much!


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