“Fluffy, homemade buttermilk pancakes recipe that’s quick, easy and a family favorite! Add whipped butter and scratch-made maple syrup for an unforgettable down-home breakfast!”
I love going to visit my grandmother in the mountains. She’s great company and her cooking is nothing short of a blessing. The last time I stopped in for a visit she made a HUGE brunch for us. We were just passing through but she insisted, as always, that we allow her to cook us something to eat. The only answer to that is ,”Sure mama if you insist” : )
She went into the kitchen and I kid you not, no less than 20 minutes later we sat down to the best homemade buttermilk pancakes, scratch-made maple syrup, homemade breakfast sausage, fluffy scrambled eggs, southern grits, crispy hash browns and a huge bowl of chilled diced melons. It was a gorgeous spread!
How does she do it??!?? You can’t even get this kinda speedy service at a restaurant. We always joke about her having little elves in the kitchen helping because she whips up homemade meals so fast.
Everything was delicious especially those doggone pancakes and syrup!! She insisted that it was just her normal buttermilk pancake recipe except she ran out of buttermilk and had to use half whole milk and then she added a bit extra vanilla extract and brushed them with butter while they were on the griddle. I guess that made all the difference!
The homemade pancake syrup really took these fluffy, light buttermilk pancakes to the next level. Man that syrup is good!!! So buttery and sweet with the perfect amount of old fashioned maple flavor. I have that recipe coming up!
In her generous fashion she quickly wrote out the recipe for me and I’ve been making them non-stop it seems. My boys are currently in a pancake fanatic stage and Ethan has been requesting them for dinner.
I really think I like these homemade buttermilk pancakes better than my other favorite pancake recipe. I guess one can never have too many favorite pancake recipes huh?
Although these buttermilk pancakes are light and fluffy, they are not to delicate to hold up to a good drizzling of hot syrup! Not to mention they are really easy to make and I usually have everything on hand.
Be sure to serve these bad boys piping hot, fresh off the griddle!
Watch me make these homemade buttermilk pancakes from start to finish!!
- 2 cups all-purpose sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs
- 1 cup warm buttermilk
- 1 cup warm whole milk
- ¼ cup real butter, melted
- 1 teaspoon vanilla extract
- In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
- In a medium bowl beat eggs until fluffy and uniform in color.
- Whisk in buttermilk and whole milk.
- Stir in melted butter and vanilla extract.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
- Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
- Place ⅓ cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
- Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
- Spread melted butter on top of each pancake and place in a stack.
- Serve hot with syrup and whipped butter.
If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.