There’s nothing like starting your day with a big stack of hot Fluffy Buttermilk Pancakes dripping with butter and pure maple syrup. These pancakes are slightly sweet with an airy texture due to beaten egg whites that are gently folded into the batter. A splash of pure vanilla and the flavor palate is complete.

Ingredients to Make Fluffy Buttermilk Pancakes Recipe

Classic buttermilk pancakes are like golden medallions encircled with those crispy edges that makes them impossible to resist. They’re admittedly indulgent, yet perfectly acceptable to be enjoyed first thing in the morning. My boys are huge fans of breakfast foods at any time of day. In fact, they love it when I make fruit filled pancakes, cheesy breakfast casseroles and twice baked potatoes with spinach, bacon and eggs for breakfast or for supper on busy weekdays. Breakfast food is comfort food in my kitchen. Ingredients to make simple Buttermilk Southern Pancake Recipe: (Scroll down for full printable recipe card.)

Flour: Two cups of all purpose flour forms the base of the pancakes.
Sugar: Three tablespoons granulated sugar adds sweetness.
Leavening: Baking powder, baking soda and salt lightens the batter.
Liquid: Whole buttermilk or low fat buttermilk makes the batter creamy.
Butter: Melted butter for the pancakes and also for frying, adds richness and a golden brown exterior.
Eggs: Large egg yolks bind the ingredients together and the whipped egg whites for a light and fluffy pancake batter.
Flavoring: One teaspoon vanilla extract for light floral notes. You could add two teaspoons.
Serving: Maple syrup and butter for serving.

How to Make the Best Fluffy Buttermilk Pancakes Recipe

This recipe for scratch made fluffy buttermilk pancakes is my go-to Southern pancake recipe. What’s the secret to fluffy pancakes? I highly recommend going the extra step of separating the eggs and whipping the egg whites separately before adding them to the pancake batter. It makes all the difference in the world to the texture. The hint of vanilla lends such a richness to the flavor that makes me return to this recipe over and over again.

Dry Ingredients – In a large bowl use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
Wet Ingredients – In a separate medium bowl whisk together the buttermilk, melted butter, egg yolks and vanilla.
Combine – Add the wet ingredients to the dry ingredients stirring just until combined.The mixture will be lumpy. Set aside.
Whip Egg Whites – Using an electric mixer beat the egg whites until stiff peaks have formed. Use a large spoon or silicone spatula to fold the egg whites into the batter.
Cook – Butter a cast iron skillet or griddle and heat to medium-high. Pour the pancake batter onto the pan using a 1/4 cup measuring cup.
Carefully Flip – Cook until golden brown and the batter forms bubbles on top, then flip.
Serve – Cook in pancakes batches adding more butter to the pan as needed. Keep warm until serving.

Tips for Making Southern Buttermilk Pancakes

Kitchen Tools You’ll Need to Make Homemade Buttermilk Pancakes: Large bowl, medium bowl, whisk, measuring cups and spoons, griddle or large skillet and turning spatula.
Why Separate the Eggs? Separating the eggs and beating air into the egg whites is the secret to the fluffiest pancakes. Can you make this recipe without separating the eggs? Of course, yes you can. The texture will be different, but they will still taste delicious.
Make Your Own Buttermilk: You can make a buttermilk substitute using whole milk. To each 1 cup of whole milk add 1 tablespoon of fresh lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe as written.
Keep the Pancakes Warm Between Batches: If you need to keep the pancakes warm until serving, place them onto a parchment paper lined sheet pan in a single layer and into a 200°F oven until serving.
Pancake Serving Options: Serve pancakes drizzled with maple syrup and butter, topped with fresh strawberries and whipped cream, dusted with cinnamon sugar and candied nuts or sliced banana and a caramel syrup.

Recipe Variations

Cinnamon Pancake Variations: You could add one or two teaspoons of cinnamon to the pancake batter.
Add Fresh Berries or Fruit: You could also add whole berries such as blueberries or raspberries to the uncooked side of the pancakes while frying.
Chocolate Chips: You can stir 1/2 cup of semisweet chocolate chips into the batter.
Nuts: Sprinkle the pancake batter with toasted walnuts or pecans.

Storage and Leftovers

Leftovers: You can store leftover buttermilk pancakes in an airtight container for up to 3 days in the fridge.
Reheating: Reheat pancakes in the microwave in short bursts for a make-ahead-meal option or on the stovetop in a nonstick skillet over medium heat.
Freezer: You can also freeze these old-fashioned pancakes for up to 2 months.

More Southern Pancake Recipes to Make

Breakfast for dinner, or “brinner” is a real treat, especially when I whip-up the brunch foods we love but have little time to make on busy weekday mornings. More amazing pancake recipes you may like to try:

You’ll swoon for my Snickerdoodle Pancakes with a Warm Vanilla Bean Sauce.
It’s always impressive to make a baked Caramel Apple Dutch Baby which is my take on a classic baked German pancake.
You’ll flip for this Oatmeal Chocolate Chip Pancakes recipe.
Fruit filled homemade Blueberry Buttermilk Pancakes.
You may also like to try this recipe for Sheet Pan Pancakes from Bellyfull.

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