Southern Style Buttermilk Pancakes
Fluffy and tender Southern style buttermilk pancakes cooked in a skillet, perfect for a comforting breakfast. The buttermilk adds a subtle tang that makes these pancakes irresistibly moist and flavorful.
Ingredients
Check ingredients as you go.
Let’s make it
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined.
In another bowl, whisk the buttermilk, large egg, and melted unsalted butter together until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
Heat a large skillet or griddle over medium heat and lightly grease it with vegetable oil.
Using a 1/4 cup measure, pour batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
Flip the pancakes carefully and cook the other side until golden brown, about 1-2 minutes more. Adjust the heat as needed to prevent burning.
Remove the pancakes from the skillet and keep warm. Repeat with remaining batter, greasing the skillet as needed.
Serve the pancakes warm with butter and maple syrup if desired.
Tips & notes
For fluffier pancakes, avoid overmixing the batter. Let cooked pancakes rest on a plate covered with foil to keep warm while cooking the rest. Use fresh baking powder and soda for best rise.
Saving it for later
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes separated by parchment paper in a freezer-safe container or bag for up to 2 months.
Reheating
Reheat pancakes in a skillet over medium-low heat or in a toaster until warmed through. Alternatively, microwave with a damp paper towel over the top to retain moisture, heating in 20-second intervals until hot.
